Peach And White Chocolate Bread Pudding With Schnapps Whiskey Sauce And Chantilly Cream Recipes

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PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM



Peach and White Chocolate Bread Pudding with Schnapps Whiskey Sauce and Chantilly Cream image

Terry Thompson-Anderson, author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius channel 112). He shared his recipe for peach and white chocolate bread pudding with schnapps whiskey sauce and Chantilly cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

8 ounces white chocolate, cut into small chunks
2 cups half-and-half
1/2 cup unsalted butter, softened
12 teaspoons ground cinnamon
10 ounces day-old croissants, cut into 1/2-inch pieces
3 eggs
3/4 cups sugar
3 cups fresh Fredericksburg peaches, peeled and chopped into bite-size pieces
1/2 cup toasted chopped pecans
1 tablespoon vanilla extract
Peach Sauce
Chantilly Cream

Steps:

  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
  • Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
  • Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
  • To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 8

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

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 AND CHERRY BREAD PUDDING



White Chocolate and Cherry Bread Pudding image

Provided by Kent Rathbun

Categories     Milk/Cream     Chocolate     Egg     Fruit     Dessert     Christmas     Thanksgiving     Cherry     Fall     Winter     Jam or Jelly

Yield Makes 10 servings

Number Of Ingredients 12

1 (18-inch) baguette, cut into 1-inch slices
8 ounces white chocolate, coarsely chopped
1 1/2 cups (8 ounces) dried cherries
1 cup sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
6 large eggs
2 cups heavy cream
2 cups whole milk
1 tablespoon vanilla extract
1/2 cup (1 stick) unsalted butter, cubed
1/3 cup (4 ounces) cherry jelly

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.

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE



White and Dark Chocolate Bread Pudding with Irish Cream Sauce image

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

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

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.

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE



White Chocolate Bread Pudding with White Chocolate Sauce image

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

8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),coarsely chopped
7 large egg yolks
2 large eggs

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.

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING



Slow Cooker White Chocolate Bread Pudding image

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

½ cup dried cherries
3 tablespoons brandy
2 tablespoons butter
6 cups stale French bread cubes
½ (12 ounce) package white chocolate baking chips
4 eggs
⅓ cup white sugar
1 cup half-and-half
1 teaspoon vanilla extract

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



White Chocolate Bread Pudding image

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

cooking spray
1 pound French bread, cut into 1-inch cubes
1 quart heavy cream
2 cups white sugar
3 eggs, lightly beaten
2 tablespoons vanilla extract
1 (12 ounce) package white chocolate chips
1 (12 ounce) package white chocolate chips
1 cup heavy cream

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



White Chocolate Bread pudding image

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

9 ounces bakers white chocolate
3 loaves French bread, 10 inch each
4 whole eggs
6 egg yolks
4 cups heavy whipping cream
1 cup milk
1 cup sugar

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.

PEACH SAUCE



Peach Sauce image

Terry Thompson-Anderson author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius 112). He shares his recipe for peach and white chocolate bread pudding with Schnapps whiskey sauce and Chantilly cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 cups unsalted butter, softened
1 1/2 cups sugar
2 eggs, beaten until frothy
1/3 cup peach schnapps
3 tablespoons good quality sour mash whiskey

Steps:

  • Cream butter and sugar in electric mixer until very light and fluffy, about 7 minutes. Transfer to top of a double boiler over simmering water. Cook for 20 minutes, whisking often, until the mixture is silken smooth and comes away from the side of the pan when whisked.
  • Whisk 1/2 cup of the hot butter mixture into the beaten eggs, then another 1/4 cup. Whisk the egg mixture slowly into the remaining butter mixture over the heat. Cook until thickened, about 5 minutes, whisking constantly. Whisk in the schnapps and whiskey; whisk to blend. Serve warm.

WHITE CHOCOLATE-CHERRY BREAD PUDDING



White Chocolate-Cherry Bread Pudding image

Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 55m

Yield 8

Number Of Ingredients 14

8 day-old Ball Park® Hamburger Buns, cut into bite-size pieces
1 ½ cups dried sour cherries (or other dried fruit)
2 cups cherry or apple juice
2 tablespoons sugar
1 (11 ounce) package white chocolate chips
2 cups half-and-half
1 cup milk
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
5 eggs, beaten
1 cup creme fraiche
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g

BREAD PUDDING WITH WHITE CHOCOLATE SAUCE



Bread Pudding with White Chocolate Sauce image

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

16 slices cinnamon bread, crusts removed, cubed
1 cup dried cranberries
3/4 cup white baking chips
3/4 cup chopped pecans
1/4 cup butter, melted
6 eggs, lightly beaten
4 cups 2% milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
SAUCE:
2/3 cup heavy whipping cream
2 tablespoons butter
8 ounces white baking chocolate, chopped

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.

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From pinterest.co.uk


PERSIKKA- JA VALKOSUKLAALEIPäKUORRUTUS SCHNAPPS-VISKIKASTIKETTA JA ...
Terry Thompson-Anderson, "Teksti lautasella" -kirjailija, oli vieraana Martha Stewart Living Radiossa (Sirius-kanava 112). Hän jakoi persikka- ja valkosuklaaleivän reseptinsä schnapps-viski-kastikkeen ja Chantilly-kerman kanssa
From fi.holidaysbeauty.com


WHITE-CHOCOLATE BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
2009-02-25 In a medium saucepan, heat the cream over medium heat. Meanwhile, place the chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and pour the hot ...
From latimes.com


PUDING ROTI PEACH DAN COKLAT PUTIH DENGAN SAUS WISKI SCHNAPPS …
Terry Thompson-Anderson, penulis "Texas on a Plate," adalah seorang tamu di Martha Stewart Living Radio (saluran Sirius 112). Dia berbagi resep untuk puding dan roti cokelat putih dengan saus wiski schnapps dan krim Chantilly
From id.holidaysbeauty.com


WHITE CHOCOLATE BREAD PUDDING RECIPE - THE SPRUCE EATS
2021-05-21 Preheat the oven to 350 F. To make the bread pudding, combine the heavy whipping cream, whole milk, and sugar in a medium heavy saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Remove the pan from the heat. Add the white chocolate chips and whisk until melted and smooth.
From thespruceeats.com


BREAD PUDDING WITH WHISKEY SAUCE - BREAD PUDDING RECIPES
Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
From worldrecipes.org


BREAD PUDDING RECIPES | MARTHA STEWART
42. If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the meat is resting. Then return it to the 375-degree oven with the Brussels sprouts for 10 minutes to ensure a crisp, golden-brown top.
From marthastewart.com


BREAD PUDDING WHISKY SAUCE - RECIPES | COOKS.COM
81 white sauce for pasta. 69 original maid rites. 53 skyline chili (original recipe) 48 best hamburger steak ever. more popular recipes... featured : special recipes: cream cheese spritz cookies. christmas cheer or whiskey cookies. gingerbread cookies for cut-outs. beef rollups. hershey's cocoa fudge. peanut butter cookies. herbed roast chicken. italian holiday pie …
From cooks.com


PEACH BREAD PUDDING RECIPES - FOOD NEWS
Directions: 1. Spray 9×13-inch pan with cooking spray. 2. Break up bread into pan and tuck peach slices in between bread. 3. Mix milk, butter, eggs, sugar and vanilla until well combined. 4. Pour mixture over bread and peaches. 5. Bake at 325 degrees F for about 55 minutes. « White Chocolate Cherry Pecan Cheesecake Recipe
From foodnewsnews.com


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