Blueberry White Chocolate Bread Pudding With Amaretto Cream Sauce Recipes

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BLUEBERRY WHITE CHOCOLATE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Blueberry White Chocolate Bread Pudding with Amaretto Cream Sauce image

An ultra rich and decadent bread pudding with fresh and dried blueberries, white chocolate, almonds and a delicious Amaretto Cream Sauce.

Provided by Christin Mahrlig

Categories     Dessert

Time 1h40m

Number Of Ingredients 18

butter, (for greasing)
1/4 cup amaretto liqueur
1 tablespoon cornstarch
4 1/2 cups heavy whipping cream, (divided)
1/4 cup sugar
4 large eggs
1 cup whole milk
1 cup firmly packed brown sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch of nutmeg
1/4 teaspoon kosher salt
6 cups cubed day old French bread
8 ounces white chocolate, (chopped)
1 cup fresh blueberries
1/3 cup dried blueberries
1/4 cup sliced almonds

Steps:

  • In a large bowl, whisk together eggs, 3 cups of cream, milk, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Fold in bread and let stand 30 minutes at room temperature. Stir occasionally.
  • Meanwhile, whisk together amaretto and cornstarch in a small bowl. In a medium saucepan, heat 1 1/2 cups cream over medium-high heat. Cook until hot, about 5 minutes. Whisk in amaretto mixture and bring to a boil. Lower heat and simmer for about 2 minutes, until thickened. Remove from heat and whisk in sugar. Set aside.
  • Preheat oven to 350 degrees and grease a 9x13-inch baking dish with butter.
  • Mix white chocolate, and all blueberries into bread mixture.
  • Pour mixture into prepared dish and sprinkle almonds on top.
  • Bake for 1 hour, or until set. Let cool 20 minutes before serving with amaretto cream.

Nutrition Facts : Calories 762 kcal, ServingSize 1 serving

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 8

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

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.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Steps:

  • To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • Preheat the oven to 350 degrees F.
  • Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

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

cooking spray
1 pound French bread, cut into 1-inch cubes
1 quart heavy cream
2 cups white sugar
3 eggs, lightly beaten
2 tablespoons vanilla extract
1 (12 ounce) package white chocolate chips
1 (12 ounce) package white chocolate chips
1 cup heavy cream

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

BREAD PUDDING WITH WHITE CHOCOLATE SAUCE



Bread Pudding with White Chocolate Sauce image

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

16 slices cinnamon bread, crusts removed, cubed
1 cup dried cranberries
3/4 cup white baking chips
3/4 cup chopped pecans
1/4 cup butter, melted
6 eggs, lightly beaten
4 cups 2% milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
SAUCE:
2/3 cup heavy whipping cream
2 tablespoons butter
8 ounces white baking chocolate, chopped

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 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

OVER-THE-TOP BLUEBERRY BREAD PUDDING



Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE



New Orleans Bread Pudding With Amaretto Sauce image

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

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for sauce)

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

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE



White and Dark Chocolate Bread Pudding with Irish Cream Sauce image

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

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

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.

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