White Chocolate Berry Pudding Recipes

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WHITE CHOCOLATE PUDDING



White Chocolate Pudding image

I adapted a milk chocolate pudding recipe to suit my preference for white chocolate. Made from scratch, this delicious treat has wonderful homemade goodness. My family requests it often.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups heavy whipping cream
2 cups milk
6 egg yolks, lightly beaten
3/4 cup vanilla or white chips
1 teaspoon orange or rum extract

Steps:

  • In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. , Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract.

Nutrition Facts : Calories 436 calories, Fat 33g fat (19g saturated fat), Cholesterol 253mg cholesterol, Sodium 109mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.

WHITE CHOCOLATE-BERRY BREAD PUDDING



White Chocolate-Berry Bread Pudding image

Being "out of bread" will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it's doable, decadent and delicious!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h10m

Yield 12

Number Of Ingredients 17

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
3/4 cup grated white chocolate baking bars
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)
1/3 cup sugar
2 tablespoons Original Bisquick™ mix
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)
1/2 cup water
Fresh berries, if desired

Steps:

  • Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
  • Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
  • In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 67 g, Cholesterol 120 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 770 mg

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