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.
SLOW COOKER WHITE CHOCOLATE BREAD PUDDING
Love this white chocolate bread pudding recipe. It is delicious, decadent, and does not require a water bath!
Provided by JenM08
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
- Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
- Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
- Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 43.2 g, Cholesterol 116.3 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 262.3 mg, Sugar 25.5 g
WHITE CHOCOLATE BREAD PUDDING
Bread pudding is doubly delicious with two sauces--one white chocolate, the other raspberry. Indulge and enjoy!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease shallow 3-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat.
- In large bowl, beat sugar, egg yolks, vanilla and salt with electric mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
- Line bottom and side of casserole with some of the baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into roasting pan until 1 inch deep.
- Bake uncovered 45 minutes. Cover with foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean.
- Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.
Nutrition Facts : Calories 640, Carbohydrate 74 g, Cholesterol 240 mg, Fat 6 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 51 g, TransFat 1 g
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.
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
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 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 WITH POACHED CHERRIES
Categories Milk/Cream Chocolate Dairy Egg Fruit Dessert Bake Vegetarian Cherry White Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
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.
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
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.
TRIPLE CHOCOLATE BREAD PUDDING (WHITE CHOCOLATE SAUCE)
WARNING: This recipe might cause you not to share this dessert! This is a recipe worthy of any of the restaurants in Louisianna off of Bourbon Street. Personally I'm not a big fan of bread pudding, but this recipe tastes sinful, I LOVE it!
Provided by ChezNicolette
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
- Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
- Gradually in eggs and vanilla until well combined.
- Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
- Cover and refrigerate 30 minutes stirring occasionally.
- Sprinkle rest of chocolate chips on top of bread mixture.
- Bake at 300, uncovered, 40 - 45 minutes until set.
- Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
- FOR WHITE CHOCOLATE SAUCE.
- In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
- Serve over bread pudding.
Nutrition Facts : Calories 626.3, Fat 47.6, SaturatedFat 28.7, Cholesterol 177.9, Sodium 199.7, Carbohydrate 47.5, Fiber 2.2, Sugar 31.9, Protein 7.5
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 BANANA BREAD PUDDING
Just .... OH .... MY .... WORD. Did we really have to go here?? Recipe is from the cooking blog Meemo's Kitchen.
Provided by Pinay0618
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
- Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
- Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
- Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
- Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.
WHITE CHOCOLATE BREAD PUDDING
This delectable dessert features vanilla chips, apples and a sweet caramel sauce. It's a favorite with our boys.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 583 calories, Fat 34g fat (17g saturated fat), Cholesterol 206mg cholesterol, Sodium 235mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
WHITE CHOCOLATE BREAD PUDDING
Bake bread cubes in an egg custard with white chocolate to make White Chocolate Bread Pudding. Serve a warm dessert of White Chocolate Bread Pudding today!
Provided by My Food and Family
Categories Custards & Puddings
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Microwave white chocolate, milk, sugar and butter in large microwaveable bowl on HIGH 4 min. or until butter is melted, stirring after 2 min. Stir until chocolate is completely melted. Add eggs and vanilla; beat with wire whisk until well blended.
- Pour over bread cubes in 2-qt. baking dish. Place dish in larger baking pan, then place in oven. Carefully add enough boiling water to baking pan to come 1 inch up side of baking dish.
- Bake 40 to 45 min. or until knife inserted in center comes out almost clean. Serve warm with the Chocolate Sauce.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 170 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 25 g, Protein 6 g
CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE AMARETTO SAUCE
Although I realize that with the holidays over, calories aren't the most favorite topic, but I made this delicious, decadent bread pudding recently, and want so much to share it with you.It's is from the Feb. '06 issue of Cuisine magazine.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
- Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
- Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.
- Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.
- Serve with topping:.
- Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
- Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
- To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
- *To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.
- It is a very rich recipe, and I don't know how many servings you will get out of yours.
Nutrition Facts : Calories 612.8, Fat 33.2, SaturatedFat 19.3, Cholesterol 116.1, Sodium 468.1, Carbohydrate 74.4, Fiber 2.9, Sugar 52.5, Protein 9
BREAD PUDDING WITH WHITE CHOCOLATE BRANDY SAUCE
A rich delicious bread pudding - can be served as dessert or at a brunch. I always get rave reviews and requests for the recipe.
Provided by VA3212
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 466.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 103, Sodium 111.1, Carbohydrate 54.8, Sugar 50.4, Protein 6.3
WHITE CHOCOLATE BREAD PUDDING WITH TART CHERRY SAUCE
The flavor of this rich, scrumptious bread pudding is reminiscent of eggnog. It's served with a bright cherry sauce, which makes it so good! -Shawn Osborne, Vinton, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (2 cups sauce).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 648 calories, Fat 34g fat (20g saturated fat), Cholesterol 194mg cholesterol, Sodium 341mg sodium, Carbohydrate 76g carbohydrate (50g sugars, Fiber 2g fiber), Protein 12g protein.
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- Preheat the oven to 275°. Stand the bread slices on a baking sheet and bake for 15 minutes, or until dry but not browned. Transfer the bread to a 13-by-9-by-2-inch baking dish in an even layer.
- In a large saucepan, heat the cream with the milk and sugar until hot but not steaming. Remove from the heat, add the white chocolate and stir until melted.
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