Reduced Sugar White Choco Berry Bread Pudding Recipes

WHITE CHOCOLATE-BERRY BREAD PUDDING

Steps:

• Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
• Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
• In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.

WHITE CHOCO-BERRY BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding for later use; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
• Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
• Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

REDUCED SUGAR WHITE CHOCO-BERRY BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Toss bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding; refrigerate until ready to use. Whisk egg product into remaining pudding until blended; pour over ingredients in baking dish.
• Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
• Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

WHITE CHOCOLATE & BERRY PUDDING

Steps:

• Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy.
• Fold through the white chocolate and most of the berries, pour into the dish, then microwave on High for 10-12 mins, until set and dry on top. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.

WHITE CHOCOLATE BREAD PUDDING

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.

WHITE CHOCOLATE BLUEBERRY BREAD PUDDING

Steps:

• Heat oven up to 350°F.
• Cut bread into cubes.
• In a saucepan, heat the milk, and butter but do
• NOT boil.
• Add chocolate chips, and stir until melted.
• To this, add the vanilla, beaten eggs and sugar.
• Add the baking powder and blend until smooth.
• In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
• Let soak for 15 minutes.
• Mix in dried blueberries, nutmeg and cinnamon.
• Bake for approximately 30 minutes or until golden brown.

BERRY BREAD PUDDING WITH BROWN SUGAR SAUCE

Steps:

• Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
• Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

WHITE CHOCOLATE BREAD PUDDING

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.