White Chocolate Bread Pudding Recipe 42

WHITE CHOCOLATE BREAD PUDDING

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:

• 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.

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

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-CHERRY BREAD PUDDING

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.

CROCK POT WHITE CHOCOLATE BREAD PUDDING

Steps:

• In a crock pot, put in 1" cubed bread in first and put white chocolate on top.
• Mix all other ingredients together: Egg Beaters, warm water, sweetened condensed milk,.
• and vanilla.
• Pour mixture over the bread/white chocolate.
• Cook on LOW for 3 1/2 - 4 hours.
• It is done when a toothpick comes out clean.
• **You may add raisins or sliced almonds -- or both!