WHITE CHOCOLATE-BERRY BREAD PUDDING
Being "out of bread" will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it's doable, decadent and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h10m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
- Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
- In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 67 g, Cholesterol 120 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 770 mg
BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter. , In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes. , Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly., In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.
Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 300mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 12g protein.
WHITE CHOCOLATE BREAD PUDDING
This white chocolate bread pudding is beyond delicious!
Provided by clair
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 67.3 g, Cholesterol 145.8 mg, Fat 44 g, Fiber 0.7 g, Protein 9 g, SaturatedFat 26.5 g, Sodium 270.7 mg, Sugar 50 g
WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE
Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
- In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
- Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
- Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
- Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.
Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g
WHITE CHOCOLATE 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.
WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE
This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!
Provided by Pamelamb
Categories Dessert
Time 2h
Yield 15-20 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Mardi Gras Winter Bon Appétit New Orleans Louisiana Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
- Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
- Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
- Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
- Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
- Serve pudding warm with warm white chocolate sauce.
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