White Chocolate Bread Pudding Recipe 425

WHITE CHOCOLATE BREAD PUDDING RECIPE - (4.2/5)

Steps:

• Preheat oven to 275°F. Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray. Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat. Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm. Pour this into white chocolate mixture and blend. Place the bread in the baking dish & pour half the cream mixture over the bread. Let it absorb for a few minutes & pour remaining cream mixture over the pudding. Cover with foil & bake for 1 hour. Remove foil & bake 15 minutes longer, or until top is golden. SAUCE: In a double boiler, melt 8 ounce white chocolate with the cream. Remove from the heat & stir until blended. To serve: Let the pudding cool to room temperature (can be served warm or chilled). Cut into serving pieces & spoon the warm sauce over the servings. Top with chocolate shavings.

WHITE CHOCOLATE BREAD PUDDING

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.

NORDSTROM'S WHITE CHOCOLATE BREAD PUDDING RECIPE - (3.8/5)

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

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.

PERSIMMON WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest, lemon juice, and 1/2 cup sugar; simmer over low heat until sugar is dissolved.
• Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.
• In a medium saucepan, combine remaining 1/2 cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.
• Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.

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.

CHOCOLATE BREAD PUDDING

Steps:

• Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles
• Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
• Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
• Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.