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-CROISSANT BREAD PUDDING
Steps:
- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
WHITE CHOCOLATE BREAD PUDDING
Make and share this White Chocolate Bread pudding recipe from Food.com.
Provided by Vicki in AZ
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300.
- Slice french bread into half inch round croutons and set aside.
- In a large mixing bowl, combine eggs and egg yolks.
- Whipe until well blended.
- In a large saucepan, combine whipping cream, milk, and sugar.
- Bring mixture to a low simmer, then add white chocolate.
- Whisk until chocolate is completely melted.
- Remove from heat and stir in whipped eggs.
- Blend thoroughly to keep eggs from scrambling.
- In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.
- Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.
- Press the bread gently, allowing the cream mix to be evenly absorbed.
- Cover the dish and let it soak at last 5 hours prior to baking.
- Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.
- Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.
- Serve with caramel sauce.
CHOCOLATE BREAD PUDDING
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
- In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
- Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
- Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
WHITE CHOCOLATE BREAD PUDDING
Although, there are never any leftovers with this dessert, it is wonderful when served warm or cold. I use extra white Chocolate to dip fresh strawberries and serve my bread pudding with a dipped strawberry on the side. It makes this simple dessert look quite elegant.
Provided by Debbie Thurmond
Categories Puddings
Time 1h15m
Number Of Ingredients 14
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.
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.
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.
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