White And Dark Chocolate Bread Pudding With Irish Cream Sauce Food

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE

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.

BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

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.

CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat the oven to 350F degrees .
• Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
• Cut brioche bread into 2-inch cubes, and press into the buttered dish.
• In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
• Sprinkle chocolate chips on top.
• Bake the pudding for 45 minutes to 1 hour.
• Warm Vanilla Sauce:.
• Meanwhile, place all vanilla sauce ingredients in sauce pan.
• Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
• Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

WHITE CHOCOLATE BREAD PUDDING WITH WHISKY SAUCE RECIPE - (5/5)

Steps:

• For the sauce: Combine cream, whisky, and sugar in a heavy small saucepan. Scrape in seeds from the vanilla bean; add bean. Bring to a simmer over high heat, stirring constantly. Reduce heat to medium low. Mix 3 tablespoons of cold water and cornstarch in a bowl until smooth. Add to cream mixture; simmer until the sauce thickens slightly and leaves a path when the finger is drawn across the back of the spoon, stirring frequently, about 10 minutes. Strain the sauce into a small bowl. Cover and refrigerate until chilled, about 1 hour. Keep chilled. For pudding, preheat the oven to 400. Whisk milk, sugar, eggs, yolks and vanilla in a large bowl until well blended. Mix in bread. Let stand for 20 minutes. Stir both chocolates into the bread mixture. Transfer to an 8inch square baking dish. Place baking dish in a large baking pan. Add enough hot water to pan to come 1 inch up the sides of the baking dish. Bake pudding until set, 1 hour. Remove dish from the water. Cool pudding slightly and serve warm with the chilled sauce.

CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
• In a extra large bowl, whisk together the milk, cream, kahlua.
• In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
• In the same bowl as sugars/cocoa powder was in (it's ok if there is cocoa residual - it goes together anyway), beat the eggs. Add both extracts, cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture & mix well.
• Pour the mixture evenly over the bread cubes; let stand, pressing bread down occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Sprinkle chocolate chips & pecans evenly over bread pudding.
• Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
• IRISH CREAM SAUCE: Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla. NOTE: You can make this up to 3 days in advance.
• Serve the pudding warm or cold with the irish cream sauce.

IRISH CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE

Steps:

• Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
• Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
• Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
• Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

IRISH BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 350.
• Line a large, deep roasting pan with dish towels.
• Bring a kettle of water to a boil.
• Place rack in the center of oven.
• Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
• Scald the milk and cream.
• Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
• Pour this custard over the bread cubes.
• Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
• Place baking pan in roasting pan and set on oven rack.
• Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
• Bake in a water bath until set, about 40 minutes.
• Serve warm with whisky sauce.
• You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
• Whiskey Sauce:.
• Melt the butter in a sauce pan over medium heat.
• When bubbling, whisk in sugar but do not bring to boil.
• In a separate bowl beat the egg yolks.
• When the sugar is melted, slowly whisk the yolks into the sugar mixture.
• Remove from heat.
• Slowly whisk in the whisky and drizzle over bread pudding.

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE AMARETTO SAUCE

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.