Rich Creamy White Chocolate Bread Pudding Recipes

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.

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:

• For sauce:
• Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
• For bread pudding:
• Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
• Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
• Drizzle bread pudding with sauce and serve warm.

Steps:

• Combine the first three ingredients in a medium saucepan.
• Gradually whisk in the milk.
• Heat over medium high and bring to a boil. Boil 1 minute or until it starts to thicken.
• At this point the pudding will start to thicken, but will not be quick all the whole thick.
• Remove from heat and stir in butter, vanilla, and white chocolate chips.
• Stir until chips have melted.
• Place a piece of plastic wrap over the pudding, pressing the plastic wrap right up against the pudding. This will keep the thick skin from forming.
• You can serve this warm or refrigerate until serving.

Steps:

• In a large saucepan, bring the cherries, juice and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove cherries with a slotted spoon; set aside. Return liquid to a boil; cook until reduced to about 3/4 cup. Return cherries to pan; cool., Place bread cubes in a greased 13x9-in. baking dish. In a large saucepan, combine the cream, white chocolate, milk, sugar, cinnamon and nutmeg. Cook and stir over medium-low heat until chocolate is melted., Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Pour mixture over bread cubes. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with cherry sauce and chocolate curls.

Steps:

• In a large saucepan, combine the milk, cream and sugar. Cook over medium heat until mixture comes to a boil. Remove from the heat; stir in chips until melted. In a large bowl, whisk eggs and vanilla. Gradually whisk in cream mixture. Add bread. Let stand for 15 minutes, stirring occasionally., Stir in apples. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 30 minutes longer or until a knife comes out clean., Meanwhile, for sauce, In a large saucepan combine the sugar, water, corn syrup and lemon juice. Cook and stir over medium heat until sugar is dissolved. Bring to a boil over medium-high heat; boil, without stirring, until a candy thermometer reads 295° and mixture turns deep amber. , Remove from the heat; stir in cream. Cook and stir over low heat until mixture is smooth. Bring to a boil over medium heat; cook and stir for 4 minutes. Stir in nuts and vanilla. Stir before serving. Serve warm with warm bread pudding.

Steps:

• Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
• Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
• Heat oven to 350 degrees F.
• In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
• Add cinnamon and nutmeg and reduce heat to simmer.
• Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
• Drain cherries and reserve the liquid.
• Butter a 9x9-inch baking pan or 8 ramekins.
• Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
• Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
• Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
• Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
• Top the bread pudding with the creme and serve warm.

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.

Steps:

• For pudding.
• Soak bread in milk.
• Stir in sugar, eggs and vanilla.
• Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
• Sprinkle top with cinnamon.
• Bake at 350 for 1 hour and 15 minutes.
• For Sauce.
• Bring cream to a boil.
• Remove from heat and stir in chocolate until melted.
• Stir in brandy.
• Serve warm sauce over warm pudding.