White Chocolate Bread Recipes

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WHITE CHOCOLATE CRANBERRY BREAD



White Chocolate Cranberry Bread image

Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread shared by Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is similar to a pound cake.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/2 cup butter-flavored shortening
1 cup sugar
3 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup vanilla or white chips, melted and cooled
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
3 tablespoons orange juice
1 cup dried cranberries

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

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

cooking spray
1 pound French bread, cut into 1-inch cubes
1 quart heavy cream
2 cups white sugar
3 eggs, lightly beaten
2 tablespoons vanilla extract
1 (12 ounce) package white chocolate chips
1 (12 ounce) package white chocolate chips
1 cup heavy cream

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



White Chocolate Bread image

This recipe is based on one from bakingcircle.com. It has been adapted from a Club Med recipe. The white chocolate chips or chunks partially melt, scenting the whole bread with the aroma of white chocolate, and providing small "pools" of chocolate in every bite.

Provided by ChefRed

Categories     Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 15

1 cup low-fat milk
1 tablespoon water (add an additional tablespoon after a few minutes of kneading, if necessary, to form a smooth ball)
2 tablespoons softened butter
3 1/4 cups king arthur unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons instant yeast
2 teaspoons vanilla extract
1 1/4 teaspoons salt
1/4 teaspoon nutmeg (or 1/4 teaspoon cake doughnuts, flavor) (optional)
1 1/3 cups white chocolate chips (1 cup for the dough, 1/3 cup for the topping) or 1 1/3 cups semi-sweet chocolate chips, divided (1 cup for the dough, 1/3 cup for the topping)
1/2 cup white chocolate chips (3 ounces)
2 tablespoons butter
1 tablespoon honey or 1 tablespoon light corn syrup
1 tablespoon milk (preferably whole) or 1 tablespoon cream
1 cup confectioners' sugar or 1 cup glazing sugar

Steps:

  • Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping. Program the machine for basic bread, light crust, and press Start. After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly. Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid. Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
  • If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt. Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a "cooler kneader" than Breadman.
  • Chop or crush the reserved white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle.
  • Here's a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray. The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
  • You could also form this dough into breakfast buns and glazed with vanilla frosting.
  • To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine. Program the machine for dough or manual, and press Start. When the cycle is complete, turn the dough out onto a lightly floured or greased work surface. Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion. Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking. Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and cool them a bit on a wire rack. Spread while they're still warm with the following glaze, if desired.
  • In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Yield: 12 buns.

Nutrition Facts : Calories 4353.8, Fat 153.5, SaturatedFat 92.3, Cholesterol 180.1, Sodium 3644.5, Carbohydrate 673.7, Fiber 12.7, Sugar 358.9, Protein 72.6

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 8

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

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.

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SHERBET



Chocolate Bread Pudding with White Chocolate Sherbet image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 16

1/2 recipe brioche or 1/2 large bakery challah (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 ounces semisweet chocolate, chopped
6 eggs
1 cup granulated sugar
1 cup dried cherries
Confectioners' sugar
White chocolate sherbet, recipe follows
3 ounces white chocolate
1/4 cup sugar
1 1/2 cups milk
3/4 cup water
1/2 vanilla bean, split

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 minutes. Add the chopped chocolate and whisk until it melts completely.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to ensure even soaking.
  • Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish. Arrange the puddings in a hot water bath. Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet.
  • White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth. Strain, then chill. Spin according to ice cream maker's instructions.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

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

2 cups milk
2 cups heavy whipping cream
1 cup sugar
1 cup vanilla or white chips
8 eggs
1 tablespoon vanilla extract
1 loaf (1 pound) egg bread, crust removed, cut into 1-inch cubes
2 medium tart apples, peeled and chopped
CARAMEL SAUCE:
1-1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1-1/4 cups heavy whipping cream
1 cup chopped pecans, toasted
2 teaspoons vanilla extract

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 WITH WHITE CHOCOLATE SAUCE



White Chocolate Bread Pudding with White Chocolate Sauce image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Mardi Gras     Winter     Bon Appétit     New Orleans     Louisiana     Small Plates

Yield Serves 6

Number Of Ingredients 7

8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),coarsely chopped
7 large egg yolks
2 large eggs

Steps:

  • Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
  • Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
  • Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
  • Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
  • Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
  • Serve pudding warm with warm white chocolate sauce.

WHITE CHOCOLATE BREAD



White Chocolate Bread image

This is a recipe I've adapted from the Club Med version, after trial and error. My family and friends love this bread! This makes 2 loaves of bread, which I put in a french bread pan.

Provided by Holly Lyman

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 6

4 cups flour
2 teaspoons yeast
1 1/2 teaspoons gluten
2 cups water
1 1/2 teaspoons salt
12 ounces white chocolate chips

Steps:

  • Place flour, yeast and gluten in mixing bowl. Mix on medium-low or first speed for 1 minute with the hook attachment.
  • Add water and mix for another 2 minutes.
  • Add salt and continue to mix for another 8 - 10 minutes on medium or second speed. Add flour or water to get the correct consistency (not too sticky, not too dry).
  • Add the chips and mix for an additional 1 - 2 minutes, or until the chips are well distributed throughout the dough.
  • Take the dough out of the bowl and lightly knead into a ball.
  • Put dough into an oiled bowl, cover with plastic wrap that has been sprayed with Pam and let rise for 45 minutes.
  • Cut dough into three portions and knead them into the desired form (or place on a three baguette pan), and place them into your pans (lined with parchment or silpat).
  • Let loaves rise for about an hour.
  • Bake in a preheated 400 degree oven for about 20 minutes.

Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 3, Sodium 159.3, Carbohydrate 24.4, Fiber 0.7, Sugar 8.4, Protein 3.1

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