Nordstroms White Chocolate Bread Pudding Recipe 385

Steps:

• Bread pudding:.
• Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
• Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
• Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
• Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
• Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
• After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
• Raspberry Sauce:.
• Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
• Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
• White Chocolate Sauce:.
• Heat heavy cream in saucepan over medium heat until hot.
• Stir in white chocolate morsels until melted. Set aside to cool slightly.
• Prepping the Bread Pudding:.
• By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
• Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
• Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

Steps:

• 1. Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.
• 2. For the Bread Pudding, preheat the oven to 350F.
• 3. In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth.
• 4. Melt butter in the microwave and beat it slowly into the sugar mixture.Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.
• 5. Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets.
• 6. Bake for 45 minutes at 350F or until lightly golden. Do not overbake.
• 7. For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.
• 8. Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy.
• 9. Gradually add the confectioner's sugar and beat until smooth.
• 10. Add water a bit at a time until the chocolate mixture is smooth and easy to pour.
• 11. Pour the chocolate sauce evenly over the top of the baked bread pudding.

Steps:

• Preheat oven to 325 degrees.
• Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
• Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
• Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.
• In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.