Nordstroms White Chocolate Bread Pudding Recipe 385 Recipes

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.

NORDSTROM'S WHITE CHOCOLATE BREAD PUDDING RECIPE - (3.8/5)

Steps:

• Slice the stale brioche bread no greater than 1/2 thick. In a heavy bottom pan heat the whipping cream, milk, and sugar over medium heat. When hot remove from stove, add the white chocolate pieces and stir until melted. Combine whole eggs with egg yolks In a mixing bowl. In a steady stream slowly pour the cream mixture into the egg yolk mixture whisking constantly Break up the bread and add to the custard mixture. Allow setting for 15 •minutes. Put mixture in a lined baking pan. compress and cover with foil. Put onto sheet tray, pour water onto sheet tray. Creating a water bath. Bake for 40 minutes at 350° F Remove foil and bake for 30 more minutes or until browned. Cool, flip the bread pudding out of the pan, and cut Into portions. WHITE CHOCOLATE SAUCE: Bring cream and com syrup to a boil in a small saucepan. Remove from heat and stir in the broken white chocolate until smooth and completely melted. Cool well and transfer to clean container. Store In the refrigerator. RASPBERRY SAUCE: Bring sugar, water and raspberries to a boil and cook to reduce volume by one-third. Purée the sauce when finished reducing and pour through a fine strainer to remove the seeds from the berries. Store in the refrigerator.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• 1. Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.
• 2. For the Bread Pudding, preheat the oven to 350F.
• 3. In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth.
• 4. Melt butter in the microwave and beat it slowly into the sugar mixture.Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.
• 5. Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets.
• 6. Bake for 45 minutes at 350F or until lightly golden. Do not overbake.
• 7. For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.
• 8. Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy.
• 9. Gradually add the confectioner's sugar and beat until smooth.
• 10. Add water a bit at a time until the chocolate mixture is smooth and easy to pour.
• 11. Pour the chocolate sauce evenly over the top of the baked bread pudding.

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.

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE

Steps:

• Bread pudding:.
• Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
• Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
• Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
• Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
• Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
• After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
• Raspberry Sauce:.
• Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
• Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
• White Chocolate Sauce:.
• Heat heavy cream in saucepan over medium heat until hot.
• Stir in white chocolate morsels until melted. Set aside to cool slightly.
• Prepping the Bread Pudding:.
• By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
• Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
• Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

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.