Mom Taburas Coconut Bread Pudding Wwhite Chocolate Sauce Food

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THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE



Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 9 servings

Number Of Ingredients 22

6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar

Steps:

  • For the Ganache:
  • In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
  • For the Bread Pudding:
  • Preheat oven to 325 degrees F.
  • Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
  • Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
  • In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
  • Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
  • Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
  • Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
  • For the Passion Fruit Sauce:
  • Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
  • For the anglaise:
  • Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  • Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE



White Chocolate Bread Pudding With Raspberry and White Chocolate image

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

4 cups heavy whipping cream
2 cups milk (I prefer whole!)
1 cup sugar
3 1/2 cups white chocolate chips
6 large eggs, plus
12 large egg yolks
1 teaspoon vanilla extract
1 loaf day old French baguette, 24-inch cut into 1/2-inch inch slices (artisan bread works well too!)
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
2 cups fresh raspberries (thawed) or 2 cups frozen raspberries (thawed)
1/2 cup heavy whipping cream
1 cup white chocolate chips
5 tablespoons unsalted butter (I prefer sweet cream butter!)

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

BREAD PUDDING WITH WHITE CHOCOLATE BRANDY SAUCE



Bread Pudding With White Chocolate Brandy Sauce image

A rich delicious bread pudding - can be served as dessert or at a brunch. I always get rave reviews and requests for the recipe.

Provided by VA3212

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

French bread, loaf cubed
1 quart milk
2 cups sugar
3 eggs, beaten
2 tablespoons vanilla
3 tablespoons butter
cinnamon
1 cup heavy whipping cream
2 cups white chocolate (I use Nestle chips)
2 ounces brandy

Steps:

  • For pudding.
  • Soak bread in milk.
  • Stir in sugar, eggs and vanilla.
  • Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
  • Sprinkle top with cinnamon.
  • Bake at 350 for 1 hour and 15 minutes.
  • For Sauce.
  • Bring cream to a boil.
  • Remove from heat and stir in chocolate until melted.
  • Stir in brandy.
  • Serve warm sauce over warm pudding.

Nutrition Facts : Calories 466.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 103, Sodium 111.1, Carbohydrate 54.8, Sugar 50.4, Protein 6.3

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.

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE AMARETTO SAUCE



Chocolate Bread Pudding With White Chocolate Amaretto Sauce image

Although I realize that with the holidays over, calories aren't the most favorite topic, but I made this delicious, decadent bread pudding recently, and want so much to share it with you.It's is from the Feb. '06 issue of Cuisine magazine.

Provided by FLUFFSTER

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

2 cups semi-sweet chocolate chips (12 oz.)
1 cup brown sugar, firmly packed
1/2 cup unsalted butter, cubed
2 cups whole milk or 2 cups 2% low-fat milk
3 eggs
2 tablespoons vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon table salt
13 slices Texas toast thick bread, which has first been (thick egg bread)
4 ounces white chocolate, chopped (only use white chocolate that has cocoa butter in it. That's what gives the chocolate it's flavor)
2/3 cup heavy cream (I used whipping cream)
2 tablespoons powdered sugar
1 pinch salt
2 tablespoons Amaretto
2 teaspoons cornstarch
fresh raspberry

Steps:

  • Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
  • Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
  • Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.
  • Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.
  • Serve with topping:.
  • Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
  • Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
  • To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
  • *To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.
  • It is a very rich recipe, and I don't know how many servings you will get out of yours.

Nutrition Facts : Calories 612.8, Fat 33.2, SaturatedFat 19.3, Cholesterol 116.1, Sodium 468.1, Carbohydrate 74.4, Fiber 2.9, Sugar 52.5, Protein 9

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE



Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce image

Make and share this Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce recipe from Food.com.

Provided by MixnVixn

Categories     Dessert

Time 9h30m

Yield 10-12 serving(s)

Number Of Ingredients 22

7 eggs, beaten
1/2 cup light brown sugar, packed
1 tablespoon cinnamon, ground
2 tablespoons pure vanilla extract
1 pinch salt
2 cups whole milk
2 cups heavy cream
2 loaves challah, cut into one-inch cubes
1 cup macadamia nuts, chopped
9 tablespoons unsalted butter
1/2 cup light brown sugar, packed
3/4 teaspoon cinnamon, ground
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup granulated sugar
1 1/4 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and seeded
10 ounces white chocolate, chopped
2 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
3 tablespoons heavy cream

Steps:

  • Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
  • Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
  • Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
  • Cover with foil and set aside in refrigerate over night.
  • Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
  • Cool on a wire rack for 20 minutes.
  • For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
  • In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
  • Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
  • To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

Nutrition Facts : Calories 1220.3, Fat 76.1, SaturatedFat 38.9, Cholesterol 437.8, Sodium 546.5, Carbohydrate 116.8, Fiber 5.7, Sugar 61.1, Protein 22.5

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