Dons White Chocolate Bread Pudding Recipes

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.

DON'S WHITE CHOCOLATE BREAD PUDDING

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

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 BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Place cube French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.
• Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.
• Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top Each Serving with the Kahlua Sauce.
• Kahlua Sauce:.
• Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.