Triple Chocolate Bread Pudding White Chocolate Sauce Recipes

CROCK POT TRIPLE CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Lightly grease a medium (4-5 quart) crock pot.
• Add bread to crock pot.
• Top with chocolate chips.
• In a large bowl, whisk together sugars, cocoa powder, eggs, milk, half-and-half, and vanilla. It's ok if it's a little lumpy, but you don't want big piecies of cocoa powder.
• Pour milk mixture over bread, gently pressing bread down as needed.
• Place a thin cotton towel over the top of the slow cooker.
• Cover, and cook on low for about 3-3 1/2 hours.

WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
• In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
• Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
• Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

WHITE CHOCOLATE BREAD PUDDING

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.

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 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.

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

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.

TRIPLE CHOCOLATE BREAD PUDDING WITH CREME ANGLAISE

Steps:

• Cube bread into 1 inch pieces.
• Melt 6 tbsp. butter, cut the remaining 2 tbsp. into small pieces.
• Brush a 13 x 9 baking dish with 1 tbsp. melted butter.
• Add chocolate chips to cubed brioche and toss to combine.
• Whisk together the remaining butter, half and half, milk, sugar, eggs, vanilla and salt.
• Add bread and chocolate chips to baking dish.
• Pour custard mixture evenly over the bread and gently press down any pieces of dry bread so they are soaked in the cream mixture.
• Let it soak for 30 minutes - optional, but recommended.
• Preheat oven to 325°F convection (350°F without), then dot the top with the remaining pieces of butter and sprinkle raw sugar evenly over the top.
• Bake for 30 - 40 minutes. The bread pudding should be barely set, with the tiniest wobble in the middle.
• Let it stand for about 20 minutes before cutting.
• Set a fine mesh strainer over a medium bowl. Place the medium bowl into a slightly larger bowl filled halfway with ice water. (We'll need this later in step 6)
• In a small saucepan, heat the half and half with the vanilla bean over medium heat. Cook just until it barely comes to a simmer, about 5 minutes, stirring frequently. Remove from heat and set aside. Remove vanilla bean and discard.
• In a medium bowl, whisk the sugar and egg yolks together.
• VERY slowly, add the hot milk to the egg yolks and sugar in a thin stream, while quickly whisking constantly. This is called "tempering" the eggs so they don't scramble.
• Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the sauce has thickened slightly, about 5 minutes. The sauce should be thick enough to stay separated when you run a finger through it on the back of a spoon.
• Strain the crème anglaise through the fine mesh strainer into the chilled bowl. This stops the cooking immediately.
• Pour the crème anglaise over the bread pudding. Refrigerate any leftover sauce in an airtight container for up to a week.

TRIPLE CHOCOLATE BREAD PUDDING

Steps:

• For the bread pudding base: Preheat the oven to 325 degrees F.
• Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.
• Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.
• Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.
• Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.
• Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).
• For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.
• Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.
• Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
• Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.
• Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.
• Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

TRIPLE CHOCOLATE BREAD PUDDING (WHITE CHOCOLATE SAUCE)

Steps:

• In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
• Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
• Gradually in eggs and vanilla until well combined.
• Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
• Cover and refrigerate 30 minutes stirring occasionally.
• Sprinkle rest of chocolate chips on top of bread mixture.
• Bake at 300, uncovered, 40 - 45 minutes until set.
• Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
• FOR WHITE CHOCOLATE SAUCE.
• In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
• Serve over bread pudding.