RASPBERRY-WHITE CHOCOLATE BREAD PUDDING
In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
- In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
- Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
RASPBERRY AND WHITE CHOCOLATE PUDDINGS
Something I came up with after making a similar "cake" at work recently. We used a muffin mix, but I decided to make my own as I thought the bought stuff was way to expensive!
Provided by JustJanS
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 190c.
- Grease 6 1 cup ramekins.
- Sift the flour and add the sugar and salt. Mix in the milk, egg, melted butter and vanilla quickly-it's a muffin mix so don't over work.
- spoon half the mix between the 6 ramekins, scatter over raspberries and white chocolate, top with the remaining batter. Bake for a bout 25 minutes or until cooked through and golden brown.
- Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 565.8, Fat 27.4, SaturatedFat 16.5, Cholesterol 83.3, Sodium 219.6, Carbohydrate 72.2, Fiber 3.9, Sugar 35.4, Protein 9
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
NORDSTROM'S WHITE CHOCOLATE BREAD PUDDING RECIPE - (3.8/5)
Provided by carmen-2
Number Of Ingredients 15
Steps:
- Slice the stale brioche bread no greater than 1/2 thick. In a heavy bottom pan heat the whipping cream, milk, and sugar over medium heat. When hot remove from stove, add the white chocolate pieces and stir until melted. Combine whole eggs with egg yolks In a mixing bowl. In a steady stream slowly pour the cream mixture into the egg yolk mixture whisking constantly Break up the bread and add to the custard mixture. Allow setting for 15 •minutes. Put mixture in a lined baking pan. compress and cover with foil. Put onto sheet tray, pour water onto sheet tray. Creating a water bath. Bake for 40 minutes at 350° F Remove foil and bake for 30 more minutes or until browned. Cool, flip the bread pudding out of the pan, and cut Into portions. WHITE CHOCOLATE SAUCE: Bring cream and com syrup to a boil in a small saucepan. Remove from heat and stir in the broken white chocolate until smooth and completely melted. Cool well and transfer to clean container. Store In the refrigerator. RASPBERRY SAUCE: Bring sugar, water and raspberries to a boil and cook to reduce volume by one-third. Purée the sauce when finished reducing and pour through a fine strainer to remove the seeds from the berries. Store in the refrigerator.
WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE
This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!
Provided by Pamelamb
Categories Dessert
Time 2h
Yield 15-20 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5
CHOCOLATE RASPBERRY BREAD PUDDING
Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
- In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
- Bake 40 to 50 minutes or until golden brown and set.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g
WHITE CHOCOLATE AND RASPBERRY BRIOCHE PUDDING
A modern twist on a classic British favourite
Provided by tweety_anja
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.
- Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
- Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries. Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries.
- In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
- Bake in the oven for 30 minutes until the surface is golden and the custard has set. Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.
CHOCOLATE-RASPBERRY BREAD PUDDING
With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! -Phyllis Dobson, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 3g fiber), Protein 8g protein.
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