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-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 PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.
WHITE CHOCOLATE BREAD
Sweet white bread with a hint of cinnamon. We usually serve it for breakfast
Provided by Susan
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 30.5 mg, Fat 10.5 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 252.7 mg, Sugar 13.8 g
WHITE CHOCOLATE CHERRY BREAD
Tri-State Fair Rodeo winner. Note: Rapid rise should be added directly to your dry ingredients. The yeast strain used grows so rapidly when hydrated, that you'd lose much of the outgassing action in a normal warm water proofing.
Provided by gailanng
Categories Yeast Breads
Time 1h55m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles.
- After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double.
- Brush with egg. Bake on center rack of preheated 350°F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets half way through baking.
- Transfer loaf to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze.
- Note: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe.
Nutrition Facts : Calories 1546.1, Fat 50.3, SaturatedFat 24.6, Cholesterol 163, Sodium 1449.5, Carbohydrate 241.5, Fiber 9, Sugar 81.2, Protein 32.5
WHITE CHOCOLATE BREAD
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
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
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.
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 BLUEBERRY BREAD PUDDING
This White Chocolate Blueberry Bread Pudding is perfectly custardy and comforting ⏤ stuffed with fresh blueberries and goeey white chocolate, and drizzled with even more white chocolate! It's easy to make and it's the perfect way to use up unwanted bread!
Provided by Damn, Spicy! @ www.damnspicy.com
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F. Grease a 9x13 baking dish with butter.
- Add the eggs, heavy whipping cream, milk, sugar, vanilla, and salt to a large bowl. Mix until combined, then fold in the blueberries and 10 oz of chopped chocolate. Stir in the bread cubes and set aside for 5 minutes.
- Pour the mixture into your prepared baking dish and bake for 45-50 minutes or until a toothpick inserted in the center of the pudding comes out mostly clean. The pudding will puff up in the oven, it's okay! Allow to cool down for 10 minutes before serving.
- Meanwhile, melt the white chocolate. Add 1 oz of chopped white chocolate into a microwave safe bowl and microwave in 30-seconds increments until fully melted and smooth. Stir in between each increment. Drizzle over the top of your bread pudding and serve.
WHITE CHOCOLATE CRANBERRY BREAD
The tangy taste of cranberries is great, but then combine that with both vanilla chips & the citrus of orange & lemon, well . . . ! This recipe, now somewhat tweaked, comes from Taste of Home Best Holiday Recipes, 2008!
Provided by Sydney Mike
Categories Quick Breads
Time 1h6m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
- In large mixing bowl, cream shortening & sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk, orange juice, lemon zest & vanilla.
- Stir in melted chips.
- In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
- Stir in cranberries.
- Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
- Cool 10 minutes before removing from pan & cooling completely on wire rack.
Nutrition Facts : Calories 294, Fat 12.3, SaturatedFat 4, Cholesterol 48.4, Sodium 158.9, Carbohydrate 41.3, Fiber 1.2, Sugar 22.3, Protein 4.8
WHITE CHOCOLATE PEAR AND FIG MORNING BREAD
Steps:
- Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes.
- Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F.
- Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve.
WHITE-CHOCOLATE BREAD PUDDING WITH POACHED CHERRIES
Categories Milk/Cream Chocolate Dairy Egg Fruit Dessert Bake Vegetarian Cherry White Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Make pudding:
- Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups. Chop chocolate.
- In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
- Arrange bread cubes in baking dish. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.
- Preheat oven to 350°F.
- Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving.
- Poach cherries while pudding is baking:
- In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved. Add cherries and remove pan from heat. Let mixture stand, covered, 1 hour. Drain cherries in a sieve and discard liquid.
- Serve pudding with cherries and whipped cream.
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
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 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.
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CLUB MED WHITE CHOCOLATE BREAD | BEYOND KIMCHEE
From beyondkimchee.com
Ratings 1Category Bread, BreakfastCuisine WesternEstimated Reading Time 4 mins
- In an electric mixing bowl, combine water, yeast, salt. Add flour and white chocolate chips, mix with wooden spoon until everything is combined. It will be somewhat sticky dough. If the dough seems too stiff, add more water, 1 tablespoon at a time.
- Deflate the dough and turn it over to a floured board. Divide the dough in half and roll each half into an elongated loaf shape. Sprinkle the top with extra flour and transfer the loaves onto a greased pan. Cover and let them rise again, about 45-60 minutes.
10 BEST CHOCOLATE BREAD BREAD MACHINE RECIPES | YUMMLY
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WHITE CHOCOLATE BREAD PUDDING DESSERT FOR SUMMER DAYS
From homechefworld.com
Servings 10Total Time 2 hrsEstimated Reading Time 9 minsCalories 933 per serving
- Preheat the oven to 325*C. You will need a 3-quart shallow baking dish. Spray this with non-stick cooking spray or grease with some soft shortening. Set aside.
- Place the half and half and the whipping cream into a large saucepan. Heat, stirring constantly, over medium heat until it comes just to the boil. Add the white chocolate pieces and remove from heat. Stir to melt the chocolate completely. Set aside to cool slightly.
- Place the egg yolks, sugar, vanilla and salt into a large bowl. Beat with an electric whisk until thick and creamy. Slowly add the cream/chocolate mixture, one ladleful at a time, beating constantly until smooth. (I use a ladle as its easier to control.)
- Line the bottom and sides of your baking dish with slices of baguette. Ladle 2 cups of the custard mixture over top of the bread. Let sit for a few minutes for it to be absorbed. Add the remaining slices of bread to the dish. Ladle on the remaining custard mixture, 2 cups at a time, waiting for it to be absorbed until all of the custard is used up and has been pretty much absorbed. Sprinkle with the flaked almonds.
WHITE CHOCOLATE BREAD PUDDING - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hrCategory Dinner Party, Weeknight Meals, BakingCalories 581 per serving
- Preheat oven to 160° (140°) mark 4. Pour milk and cream into a pan, add the vanilla pod and bring just to the boil whisking to encourage the seeds out of the pod).
- Remove vanilla pod. Arrange brioche in a rough 2.1 litre (33/4 pint) fairly shallow ovenproof dish, overlapping the slices.
CRANBERRY BREAD WITH WHITE CHOCOLATE DRIZZLE
From gatherforbread.com
Category BreadTotal Time 1 hr 15 minsEstimated Reading Time 3 mins
- Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Set aside.
- In a medium bowl mix together egg, milk, melted butter, orange zest and orange juice. Add to flour mixture. Stir in yogurt, just until fully combined. Gently fold in cranberries.
- Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on a wire rack for 10 minutes before removing from pan.
WHITE CHOCOLATE BREAD PUDDING RECIPE - PALACE CAFé | …
From foodandwine.com
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.
WHITE CHOCOLATE CRANBERRY BREAD RECIPE | MOIST CRANBERRY ...
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5/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- In a standing mixer, mix together the brown sugar, white chocolate, vegetable oil, Greek yogurt, vanilla extract, and eggs. Incorporate the dry ingredients into the wet, mixing until just combined.
WHITE CHOCOLATE BRIOCHE FROM CLUB MED - FEARLESS FRESH
From fearlessfresh.com
Cuisine FrenchTotal Time 1 hr 50 minsCategory BreakfastCalories 727 per serving
- Place flour, yeast and gluten in the bowl of a stand mixer. Beat on medium-low for 1 minute. Add water and mix for another 2 minutes. Add salt and continue mixing for another 8-10 minutes on medium speed.
- Remove dough from bowl and lightly knead into a ball. Let rest on the counter for 15-20 minutes.
- Flour your work surface generously. Divide dough into 5 equal portions and roll each piece out to a 1/2-inch thick, trimming it into a 8-inch by 8-inch square shape. Sprinkle each square with 1/5 of the white chocolate chips and a sprinkling of chopped cherries. Roll each square into a tight roll, gently rubbing the dough with a wet finger to make sure it’s smooth all over. Cover lightly and let the loaves proof for 40 minutes in a warm area.
WHITE CHOCOLATE CRANBERRY PECAN BREAD - SHUGARY SWEETS
From shugarysweets.com
5/5 (1)Total Time 1 hr 30 minsCategory BreadsCalories 266 per serving
- In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in almond and vanilla extracts. Add flour, baking powder, baking soda and salt. Slowly mix in yogurt, by hand, just until blended. Do not overmix. Fold in the cranberries and the pecans.
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5/5 (1)Total Time 3 hrs 25 minsCategory BreakfastCalories 79 per serving
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5/5 (3)Total Time 1 hr 5 minsCategory Bread, BreakfastCalories 297 per serving
- Preheat oven to 350°F. Prepare a bread loaf pan by lining it with parchment. (Or spray with non-stick spray- it just depends on what type of bread pan you use.)
- Whisk butter and sugar together in a medium sized mixing bowl. Add in eggs and mashed banana and mix until combined.
- Pour 1/3 of the dry ingredients into the wet ingredients. Stir several times with a rubber scraper. Repeat until all dry ingredients are incorporated.
WHITE CHOCOLATE CRANBERRY BREAD - KETO, LOW CARB, GF - JOY ...
From joyfilledeats.com
4.6/5 (7)Total Time 1 hr 10 minsCategory Breakfast, Brunch, DessertCalories 402 per serving
- Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined. Stir in 1 cup of the cranberries and 1/4 cup of the white chocolate chips.
- Transfer the batter to the prepared loaf pan. The batter will be thick. Scatter the remaining 1/4 cup cranberries and 1/4 cup white chocolate chips on top of the batter.
- Bake for 60-75 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
WHITE CHOCOLATE BREAD PUDDING - CAKESCOTTAGE
From cakescottage.com
4.2/5 (71)Category Breakfast, DessertCuisine AmericanTotal Time 1 hr
- In large saucepan over medium heat combine 3 cups whipping cream, milk and sugar. Bring to simmer, stirring until sugar dissolves. Remove from heat and whisk in 12oz chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
- In a large bowl combine yolks and eggs to blend. Slowly whisk in warm chocolate mixture to combine. Whisk in vanilla. Gently fold in the bread cubes, and let soak for 30 minutes. Pour into the prepared pan, and cover with foil.
- Bake 30 minutes, then uncover and bake until top is golden brown, about 10-15 minutes. While the bread pudding is baking, make the white chocolate sauce.
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