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
Make and share this White Chocolate Bread pudding recipe from Food.com.
Provided by Vicki in AZ
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300.
- Slice french bread into half inch round croutons and set aside.
- In a large mixing bowl, combine eggs and egg yolks.
- Whipe until well blended.
- In a large saucepan, combine whipping cream, milk, and sugar.
- Bring mixture to a low simmer, then add white chocolate.
- Whisk until chocolate is completely melted.
- Remove from heat and stir in whipped eggs.
- Blend thoroughly to keep eggs from scrambling.
- In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.
- Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.
- Press the bread gently, allowing the cream mix to be evenly absorbed.
- Cover the dish and let it soak at last 5 hours prior to baking.
- Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.
- Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.
- Serve with caramel 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.
WHITE CHOCOLATE-CROISSANT BREAD PUDDING
Steps:
- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
WHITE CHOCOLATE BREAD PUDDING
Make and share this White Chocolate Bread Pudding recipe from Food.com.
Provided by Trixie735
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9x13 pan with Pam.
- Tear bread into bite-sized pieces and fill pan.
- Microwave 1 stick of butter and 1 cup of sugar for 1 minute.
- Add 4 cups of milk and 1 tsp of vanilla; microwave for an additional 2 minutes.
- Add 3 eggs (beaten) to the mixture.
- Pour over bread and sprinkle with a lot of cinnamon.
- Bake for 45 minutes at 350°F.
- When finished, melt 1 stick of butter, half of a bag of which chocolate chips using microwave (and using melting directions on chips' bag).
- Add 1 tsp vanilla, 1/2 c powdered sugar, and 6 tsp water to butter & white chocolate mix and stir well.
- Power over the bread and EAT!
- Notes -- I've made this in advance and then just rewarmed -- and it was still fabulous!
Nutrition Facts : Calories 488, Fat 17.4, SaturatedFat 10.1, Cholesterol 67.5, Sodium 574.3, Carbohydrate 70.5, Fiber 2.1, Sugar 21.8, Protein 13.5
CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SHERBET
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 SOUFFLE'
Bread Pudding recipe came from Mr. Lester's Steakhouse, Cypress Bayou Casino in Charenton, Louisiana. This is a wonderful Bread Pudding that all of South Louisiana (Cajun country) loves.
Provided by ruth_weeks2003
Categories Breads
Time 40m
Yield 4 16 oz souffle' dishes, 15 serving(s)
Number Of Ingredients 9
Steps:
- Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
- Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
- Grind up or slice bread thin; soak bread in the custard for a couple of hours.
- Preheat oven to 350°F.
- Butter a large baking pan and fill the pan with the bread pudding.
- Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
- After pudding cools, crumble some by hand into a bowl (about 6 cups).
- Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
- Fill four (16 oz) souffle' dishes full.
- Bake at 350°F for about 40 minutes.
Nutrition Facts : Calories 816.6, Fat 39.8, SaturatedFat 22.6, Cholesterol 208.5, Sodium 657.4, Carbohydrate 95.6, Fiber 2.9, Sugar 45.2, Protein 15.5
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.
SLOW COOKER WHITE CHOCOLATE BREAD PUDDING
Love this white chocolate bread pudding recipe. It is delicious, decadent, and does not require a water bath!
Provided by JenM08
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
- Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
- Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
- Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 43.2 g, Cholesterol 116.3 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 262.3 mg, Sugar 25.5 g
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.
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-CHERRY BREAD PUDDING
Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g
DON'S WHITE CHOCOLATE BREAD PUDDING
This recipe is the closest I have seen to Don's Seafood headquartered in Lafayette, LA. the white chocolate really adds to the flavor.
Provided by Charmed
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- (temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
- Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
- Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
- Pour this into white chocolate mixture and blend.
- Place the dry bread in the baking dish & pour half the cream mixture over the bread.
- Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
- Cover with foil & bake for 1 hour.
- Remove foil & bake 15 minutes longer, or until top is golden.
- To make the sauce.
- Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
- Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
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 AND CHERRY BREAD PUDDING
Provided by Kent Rathbun
Categories Milk/Cream Chocolate Egg Fruit Dessert Christmas Thanksgiving Cherry Fall Winter Jam or Jelly
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
- In second large mixing bowl, stir together sugar, cinnamon, and nutmeg. Measure out 1/4 cup of mixture into small bowl and set aside.
- In third large mixing bowl, whisk together eggs, cream, milk, and vanilla. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
- Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
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
WHITE CHOCOLATE BREAD PUDDING
Bake bread cubes in an egg custard with white chocolate to make White Chocolate Bread Pudding. Serve a warm dessert of White Chocolate Bread Pudding today!
Provided by My Food and Family
Categories Custards & Puddings
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Microwave white chocolate, milk, sugar and butter in large microwaveable bowl on HIGH 4 min. or until butter is melted, stirring after 2 min. Stir until chocolate is completely melted. Add eggs and vanilla; beat with wire whisk until well blended.
- Pour over bread cubes in 2-qt. baking dish. Place dish in larger baking pan, then place in oven. Carefully add enough boiling water to baking pan to come 1 inch up side of baking dish.
- Bake 40 to 45 min. or until knife inserted in center comes out almost clean. Serve warm with the Chocolate Sauce.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 170 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 25 g, Protein 6 g
WHITE CHOCOLATE BREAD PUDDING WITH TART CHERRY SAUCE
The flavor of this rich, scrumptious bread pudding is reminiscent of eggnog. It's served with a bright cherry sauce, which makes it so good! -Shawn Osborne, Vinton, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (2 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the cherries, juice and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove cherries with a slotted spoon; set aside. Return liquid to a boil; cook until reduced to about 3/4 cup. Return cherries to pan; cool., Place bread cubes in a greased 13x9-in. baking dish. In a large saucepan, combine the cream, white chocolate, milk, sugar, cinnamon and nutmeg. Cook and stir over medium-low heat until chocolate is melted., Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Pour mixture over bread cubes. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with cherry sauce and chocolate curls.
Nutrition Facts : Calories 648 calories, Fat 34g fat (20g saturated fat), Cholesterol 194mg cholesterol, Sodium 341mg sodium, Carbohydrate 76g carbohydrate (50g sugars, Fiber 2g fiber), Protein 12g protein.
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WHITE CHOCOLATE BREAD PUDDING RECIPE - PALACE CAFé | …
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5/5 (1)Published 2017-01-14Servings 12-16
- 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.
- 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.
- 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.
- Bring the cream to a boil in a small saucepan. Remove from the heat, add the white chocolate and stir until completely smooth.
- Cut the bread pudding into squares and decorate with the chocolate shavings. Serve warm, with the white chocolate sauce.
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