White Chocolate French Bread Pudding Wcaramel Sauce Recipe 425

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WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread pudding image

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

9 ounces bakers white chocolate
3 loaves French bread, 10 inch each
4 whole eggs
6 egg yolks
4 cups heavy whipping cream
1 cup milk
1 cup sugar

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.

BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  • Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  • Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

WHITE CHOCOLATE FRENCH BREAD PUDDING W/CARAMEL SAUCE RECIPE - (4.2/5)



White chocolate French bread pudding w/caramel sauce Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 12

Caramel Sauce:
7 eggs, beaten
2 1/2 cups half and half
1/4 cup sugar
1 cup of white chocolate chips
1 tlb. vanilla extract
1/2 french loaf, broken into small pieces
1 stick butter, salted
1/4 cup light brown sugar, packed
1/2 cup pure maple syrup (I used my home canned pear almond syrup)
1 tsp. vanilla extract
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Beat the eggs and add the half and half. Add sugar and vanilla, beat until smooth. Add bread and white chocolate chips. Stir. Pour into greased baking dish. Make sure the dish you are using will fit into a larger dish. You'll need to bake the bread pudding in a water bath. Sit the dish with the pudding into the larger pan. Place both pans onto the top rack of the oven. Pour warm water into the larger dish until it reaches approximately 3/4 the way up the smaller pudding dish. Bake at 350 degrees for one hour. Allow to sit in the oven for 10 additional minutes after turning the heat off. Carefully remove the dishes from the oven. Remove the pudding from the water bath and discard the water. Add the caramel sauce to the pudding or serve it one the side. For the caramel sauce: Melt the butter in a sauce pan. Add the brown sugar, maple syrup and vanilla. Stir constantly until the sugar has melted. Continue cooking over medium heat for five minutes, stirring constantly. Add the cream. Cook for an additional 3 minutes, stirring constantly. Remove pan from heat...

WHITE CHOCOLATE PECAN CARAMEL BREAD PUDDING



White Chocolate Pecan Caramel Bread Pudding image

"My adaption of The Original French Market Cafe's signature dessert."

Provided by Kelly Hover Martin

Categories     Other Breakfast

Time 1h45m

Number Of Ingredients 16

1 Tbsp butter, unsalted
1 loaf french bread, day old
2 c milk
1 can(s) sweetened condensed milk
12 oz vanilla or white chocolate chips
5 large egg
1/2 Tbsp vanilla extract
CARAMEL SAUCE
1/2 c heavy cream
1 c brown sugar
2 Tbsp butter, room temperature
1 tsp vanilla extract
1 c pecans, in pieces
RUM SAUCE
1 c powdered sugar
3 Tbsp rum

Steps:

  • 1. Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
  • 2. In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
  • 3. In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
  • 4. Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
  • 5. Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
  • 6. While pudding cools slightly, make rum sauce.
  • 7. Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.

CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE



Chocolate Bread Pudding with Caramel Sauce image

This delicious, chocolate-y recipe has one of the absolute best caramel sauce recipes we've ever made. Simply divine.

Provided by Bernice Mosteller

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 14

1 can(s) (10 biscuits) refrigerated buttermilk biscuits, baked according to pkg. directions
2 c milk
2 large eggs
2 Tbsp butter or margarine, melted
2 tsp vanilla extract
3/4 c sugar
1/4 c cocoa
1/2 c semi-sweet chocolate chips
CARAMEL SAUCE
1/2 c butter or margarine
1/2 c brown sugar, firmly packed
1/2 c granulated sugar
1/2 c evaporated milk
1 Tbsp vanilla extract

Steps:

  • 1. Preheat oven to 350*. For bread pudding, tear baked biscuits into bite-size pieces. In a large bowl, combine biscuits and milk; set aside, In a medium bowl, beat eggs, melted butter, and vanilla until well blended. Add sugar and cocoa; beat until well blended. Stir in chocolate chips. Add chocolate mixture to biscuits mixture; stir until well blended.
  • 2. Pour into a greased 8-inch glass baking dish. Bake 55 to 60 minutes or until set in center and edges pull away from sides of pan.
  • 3. For Caramel Sauce, combine butter, sugars, and milk in a medium sauce pan. Stirring constantly, cook over low heat until butter melts ans sugars dissolve. Increase heat to medium and bring to a boil. Stirring constantly, boil about 9 minutes or until thickened. Remove from heat; stir in vanilla. Cut warm bread pudding into squares and serve with warm sauce.

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.

DON'S WHITE CHOCOLATE BREAD PUDDING



Don's White Chocolate Bread Pudding image

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

3 cups whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, cut into 3/4-inch cubes and dried in oven
1 teaspoon vanilla
2 cups sugar (cup water)
1/2 cup water
1 cup heavy cream
1/4 cup Bourbon
1 pinch salt (optional)

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 TART CHERRY SAUCE



White Chocolate Bread Pudding with Tart Cherry Sauce image

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

2 cups dried cherries
2 cups cherry juice blend
1/2 cup sugar
1 loaf (1 pound) French bread, cut into 1-inch cubes
3 cups heavy whipping cream
10 ounces white baking chocolate, coarsely chopped
1 cup 2% milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 eggs, lightly beaten
White baking chocolate curls

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.

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.

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE



White Chocolate Bread Pudding with White Chocolate Sauce image

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

8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),coarsely chopped
7 large egg yolks
2 large eggs

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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