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.
CHOCOLATE BREAD PUDDING
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
- In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
- Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
- Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
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
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 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.
CHOCOLATE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.
WHITE CHOCOLATE AND BLUEBERRY BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture. Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes. For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. Serve warm.
MEXICAN BREAD PUDDING W/ AMARETTO SAUCE
Make and share this Mexican Bread Pudding W/ Amaretto Sauce recipe from Food.com.
Provided by aronsinvest
Categories Christmas
Time 1h5m
Yield 10 , 10 serving(s)
Number Of Ingredients 13
Steps:
- Tear bread into 1 in pieces.
- Combine with milk and cream in a large bowl, let stand.
- Mix sugar, eggs, and almond extract thoroughly.
- add to bread mixture, make sure the bread is well coated.
- Add almonds, raisins and chopped apricots.
- Spray a 9 x 13 pan with cooking spray.
- Heat oven to 325 degrees.
- Spoon mixture into dish and bake until firm approx 50 minutes.
- Cut into servings and top with sauce below.
- Sauce:.
- Stir sugar and butter in top of a double boiler until butter melts and sugar.
- dissolves.
- Remove and whip egg with Amaretto and put into the sugar mixture.
NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE
While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!
Provided by Luckeydevil
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
- Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
- Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
- Cool 10 minutes before serving with sauce.
- For sauce: I always double this!
- Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
- ENJOY!
Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4
AMARETTO CHOCOLATE PUDDING
This is an impressive dessert that takes the ordinary to extraordinary!. I suppose you could substitute another liqueur but it is awesome the way it is. I must say I prefer homemade whipped cream on top, but that's just me.
Provided by thistleridge
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour dry pudding mix into medium sauce pan.
- Add chopped chocolate and gradually add milk and amaretto.
- Stir over medium heat until chocolate melts & pudding comes to a boil.
- When thickened, divide into custard cups.
- Refrigerate until cold.
Nutrition Facts : Calories 227.7, Fat 11.6, SaturatedFat 7.1, Cholesterol 14.1, Sodium 137, Carbohydrate 30.4, Fiber 3.4, Sugar 10.5, Protein 5.7
WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE
This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!
Provided by Pamelamb
Categories Dessert
Time 2h
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Bread pudding:.
- Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
- Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
- Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
- Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
- Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
- After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
- Raspberry Sauce:.
- Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
- Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
- White Chocolate Sauce:.
- Heat heavy cream in saucepan over medium heat until hot.
- Stir in white chocolate morsels until melted. Set aside to cool slightly.
- Prepping the Bread Pudding:.
- By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
- Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
- Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!
Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5
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- Preheat the oven to 275°. Stand the bread slices on a baking sheet and bake for 15 minutes, or until dry but not browned. Transfer the bread to a 13-by-9-by-2-inch baking dish in an even layer. Increase the oven temperature to 350°.
- In a large saucepan, heat the cream with the milk and sugar until hot but not steaming. Remove from the heat, add the white chocolate and stir until melted.
- In a large bowl, beat the eggs with the egg yolks. In a slow, thin stream, whisk the hot cream into the eggs until smooth. Pour the custard over the bread and let stand until soggy, about 20 minutes. Press the bread into the custard occasionally.
- Cover the pudding with foil and bake for 1 hour. Remove the foil; bake for 20 minutes longer, or until golden and puffed. Let cool for at least 20 minutes.
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