WHITE CHOCOLATE BREAD PUDDING RECIPE
This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce
Provided by Yvonne Ruperti
Categories Dessert Bread Pudding Puddings and Custards
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- For the Bread Pudding: Grease 8-inch square pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Spread bread cubes onto rimmed baking sheet and bake until edges of bread feels dry, about 10 minutes. Remove from oven and let pan cool on wire rack.
- In medium saucepan, whisk milk, cream, and sugar to combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
- In large bowl, whisk egg yolks and egg to combine. Slowly whisk in warm milk mixture to combine. Whisk in vanilla. Add bread cubes and let soak, about 30 minutes, gently stirring occasionally.
- Pour mixture into prepared pan and bake until just set, about 25 minutes. Let cool slightly before serving, about 15 minutes.
- For the Sauce: In small saucepan over medium heat, heat cream to just simmering. Remove from heat and whisk in chocolate until melted and smooth. Serve immediately.
Nutrition Facts : Calories 450 kcal, Carbohydrate 45 g, Cholesterol 163 mg, Fiber 1 g, Protein 10 g, SaturatedFat 15 g, Sodium 258 mg, Sugar 30 g, Fat 26 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
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
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.
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
WHITE CHOCOLATE BREAD PUDDING
This delectable dessert features vanilla chips, apples and a sweet caramel sauce. It's a favorite with our boys.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 583 calories, Fat 34g fat (17g saturated fat), Cholesterol 206mg cholesterol, Sodium 235mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
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.
JACK DANIELS BREAD PUDDING
This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 15
Steps:
- Pudding:.
- Lightly grease deep dish casserole pans.
- Fill with toasted bread cubes and raisins mixed together.
- Heat milk and butter in pan over medium heat.
- Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
- Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
- Cream Sauce (I make this while the pudding is cooking):.
- Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
- I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
- Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Nutrition Facts : Calories 393.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.1, Sodium 462.3, Carbohydrate 61.5, Fiber 1.9, Sugar 21.2, Protein 10.5
IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE
This recipe has been in my family for years and years. I remember sitting with my great grandma trying to get her to help me write everything down. The house smells of cinnamon and whiskey. What could be better??
Provided by KitsuneLeh
Categories Dessert
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
- JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
- Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
- Remove from heat.
- Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
- Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
- PUDDING: Preheat oven to 350°F.
- Brush melted butter on one side of French bread slices.
- Bake buttered side up until lightly toasted, about 10 minutes.
- Cut bread into 1/2 inch cubes and set aside.
- Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
- Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
- Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
- Combine sugar and cinnamon; sprinkle over pudding.
- Bake at 350F for 35 minutes or until set.
- Serve warm with Jack Daniel's caramel-whiskey sauce.
- TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.
Nutrition Facts : Calories 499.5, Fat 13.7, SaturatedFat 8, Cholesterol 67.6, Sodium 330.5, Carbohydrate 75.9, Fiber 1.6, Sugar 49.6, Protein 8.7
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
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
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 JACK DANIELS CARAMEL SAUCE.
Steps:
- Pudding: Heat cream, whisk in sugar, vanilla, white chocolate. When chocolate is melted take off heat and allow to cool to below 180 degrees. Then slowly stir in previously whisked eggs. In a large mixing bowl, add the bread cut into 1 to 1 1/2 inch cubes. Mix the cream/egg/sugar/vanilla/chocolate with the bread by hand until well soaked but not overdone. Pour this mixture into appropriate sized baking dish and place baking dish in a larger pan with hot water half way up side of baking dish (double boiler), cover tightly with tin foil and place in 375 degree preheated oven (middle rack) for 1 hour. For Caramel: Melt sugar slowly in pan ( can use double boiler for better control of heat). Mix in whiskey. Alternate between adding a tbsp of butter and 1/4 cup cream until desired viscosity (anticipated when room temperature) is achieved.Add about 1/8 tspn salt. If too viscous when cool, return to heat and add more cream and butter. Whipped cream: 1 quart of heavy whipping cream, light brown sugar to taste and, again, a couple tbspns Jack Daniels: beat until peaks occur. Plating: plate caramel on dessert plate, add desired cut of pudding, slight dusting with powdered sugar and top with JD whipped cream.
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- Cut the bread into cubes the night before and leave out to become a tad stale or bake in oven at 350 degrees for 10 minutes to dry bread cubes.
- Place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks and vanilla.
- Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically. (About 30-40 minutes or so).
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