WHITE CHOCOLATE BLUEBERRY BREAD PUDDING
This White Chocolate Blueberry Bread Pudding is perfectly custardy and comforting ⏤ stuffed with fresh blueberries and goeey white chocolate, and drizzled with even more white chocolate! It's easy to make and it's the perfect way to use up unwanted bread!
Provided by Damn, Spicy! @ www.damnspicy.com
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F. Grease a 9x13 baking dish with butter.
- Add the eggs, heavy whipping cream, milk, sugar, vanilla, and salt to a large bowl. Mix until combined, then fold in the blueberries and 10 oz of chopped chocolate. Stir in the bread cubes and set aside for 5 minutes.
- Pour the mixture into your prepared baking dish and bake for 45-50 minutes or until a toothpick inserted in the center of the pudding comes out mostly clean. The pudding will puff up in the oven, it's okay! Allow to cool down for 10 minutes before serving.
- Meanwhile, melt the white chocolate. Add 1 oz of chopped white chocolate into a microwave safe bowl and microwave in 30-seconds increments until fully melted and smooth. Stir in between each increment. Drizzle over the top of your bread pudding and serve.
WHITE CHOCOLATE PECAN CARAMEL BREAD PUDDING
"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
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.
WHITE CHOCOLATE BLUEBERRY BREAD PUDDING
Make and share this White Chocolate Blueberry Bread Pudding recipe from Food.com.
Provided by nonnie4sj
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven up to 350°F.
- Cut bread into cubes.
- In a saucepan, heat the milk, and butter but do
- NOT boil.
- Add chocolate chips, and stir until melted.
- To this, add the vanilla, beaten eggs and sugar.
- Add the baking powder and blend until smooth.
- In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
- Let soak for 15 minutes.
- Mix in dried blueberries, nutmeg and cinnamon.
- Bake for approximately 30 minutes or until golden brown.
Nutrition Facts : Calories 549.4, Fat 31.6, SaturatedFat 18.5, Cholesterol 122, Sodium 593.9, Carbohydrate 56.5, Fiber 1, Sugar 33.2, Protein 11
WHITE CHOCOLATE-BERRY BREAD PUDDING
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
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
WHITE CHOCOLATE BREAD PUDDING
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
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
OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
WHITE CHOCO-BERRY BREAD PUDDING
A French bread baguette and vanilla pudding is sweetened with melted white chocolate morsels and juicy raspberries in this easy-to-make dessert.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding for later use; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
- Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
- Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE
Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g
WHITE CHOCOLATE BERRY BREAD PUDDING
i found this recipe a while ago, and made this one day when it was cold and snowy. My boys were in love with this bread pudding because they love fruit, and white chocolate, just never had it together!! Enjoy!!
Provided by Megan Haskins
Categories Other Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 F. Toss bread with butter; sread on bottom of 13x9 pan sprayed with cooking spray. Sprinkle raspberries and white morsels.
- 2. Beat pudding mixes and milk in a large bowl with whisk; reserve 1 1/2 cups pudding; put i fridge until ready to use. Whisk eggs into remaining pudding mix until blended; pour over bread mixture.
- 3. Bake for 20 min. Sprinkle with nuts; bake another 15-20 minutes, or until knife comes out clean. Cool slightly.
- 4. Cook reserved pudding in saucepan 5 minutes or until heated through, stirring constantly. Serve over bread pudding before serving.
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