White Chocolate Bread Pudding With Poached Cherries Recipes

Steps:

• Preheat oven to 325°F
• In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
• In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
• Measure out 1/4 cup of mixture into small bowl and set aside.
• In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
• Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
• Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
• Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
• Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
• Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.

Steps:

• Make pudding:
• Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups. Chop chocolate.
• In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
• Arrange bread cubes in baking dish. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.
• Preheat oven to 350°F.
• Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving.
• Poach cherries while pudding is baking:
• In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved. Add cherries and remove pan from heat. Let mixture stand, covered, 1 hour. Drain cherries in a sieve and discard liquid.
• Serve pudding with cherries and whipped cream.

Steps:

• Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
• In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
• Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
• Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

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:

• Coat a 4 quart slow cooking with cooking spray.
• Toss bread cubes, chocolate, cherries in large bowl.
• Whisk together eggs, milk, cream, sugar, and dash of salt.
• Pour over bread, etc.
• Stir together and pour into slow cooker.
• Dot with butter.
• Sprinkle with cinnamon.
• Cover, cook on low heat for 3 to 4 hours.
• Butter to dot the top of the pudding once it's in the crock pot. I used approx 6tsps of sweet cream butter.
• Ground cinnamon to cover the top-as per above.
• Serve warm.
• Topping of choice-chocolate syrup, Chambord, Godiva liqueur.
• Dash of salt.

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:

• 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:

• Layer bread cubes and pie filling in a 9x13 baking pan. Mix remaining ingredients except the cinnamon and pour over bread and cherry layer. Sprinkle with cinnamon and bake at 350 20-25 minutes or until golden brown. Allow to cool about 10 minutes before cutting and top with whipped topping before serving,

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

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:

• 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.