Richcreamywhitechocolatebreadpudding Recipes

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
• Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
• Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream.

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.

Steps:

• Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.

Steps:

• Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

Steps:

• Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the 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:

• In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
• Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
• When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
• Cook, stirring constantly, until thickened.
• Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
• Stir the butter and vanilla into the pudding until the butter is melted.
• To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.

Steps:

• In blender, process chocolate chips and powdered sugar until coarsley chopped.
• In saucepan on med heat, bring half and half and butter to a boil.
• Add to blender.
• Cover and process until melted and smooth.
• Chill.

Steps:

• Heat oven to 275°.
• Heat cream in a double boiler. Add the white chocolate. When melted, remove from heat.
• In a double boiler, heat the milk, sugar, eggs and egg yolks until warm.
• Blend the egg mixture into the cream and chocolate mixture.
• Place bread slices in baking pan.
• Pour 1/2 the mixture over the bread. Let it set for a while, allowing bread to soak up mixture.
• Top with the rest of the mixture.
• Cover with aluminum foil.
• Bake 1 hour. Remove the foil and bake an additional 15 minutes until the top is golden brown.
• Sauce: Carefully melt the white chocolate in a double boiler.
• Remove from heat and mix in heavy cream.
• Spoon over the bread pudding.

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:

• 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:

• Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
• Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
• Slowly whisk in the half and half, then the egg yolks, then the milk.
• Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
• Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
• A splatter screen might be helpful here if your pot is not very deep.
• As the pudding reaches the boiling point it will darken and thicken.
• When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
• Stir in butter and vanilla.
• Serve warm or chilled.

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.