WHITE CHOCOLATE-CROISSANT BREAD PUDDING
Steps:
- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
WHITE CHOCOLATE BREAD
This is a recipe I've adapted from the Club Med version, after trial and error. My family and friends love this bread! This makes 2 loaves of bread, which I put in a french bread pan.
Provided by Holly Lyman
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- Place flour, yeast and gluten in mixing bowl. Mix on medium-low or first speed for 1 minute with the hook attachment.
- Add water and mix for another 2 minutes.
- Add salt and continue to mix for another 8 - 10 minutes on medium or second speed. Add flour or water to get the correct consistency (not too sticky, not too dry).
- Add the chips and mix for an additional 1 - 2 minutes, or until the chips are well distributed throughout the dough.
- Take the dough out of the bowl and lightly knead into a ball.
- Put dough into an oiled bowl, cover with plastic wrap that has been sprayed with Pam and let rise for 45 minutes.
- Cut dough into three portions and knead them into the desired form (or place on a three baguette pan), and place them into your pans (lined with parchment or silpat).
- Let loaves rise for about an hour.
- Bake in a preheated 400 degree oven for about 20 minutes.
Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 3, Sodium 159.3, Carbohydrate 24.4, Fiber 0.7, Sugar 8.4, Protein 3.1
WHITE CHOCOLATE CRANBERRY BREAD
Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread shared by Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is similar to a pound cake.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE BREAD
This recipe is based on one from bakingcircle.com. It has been adapted from a Club Med recipe. The white chocolate chips or chunks partially melt, scenting the whole bread with the aroma of white chocolate, and providing small "pools" of chocolate in every bite.
Provided by ChefRed
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping. Program the machine for basic bread, light crust, and press Start. After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly. Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid. Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
- If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt. Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a "cooler kneader" than Breadman.
- Chop or crush the reserved white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle.
- Here's a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray. The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
- You could also form this dough into breakfast buns and glazed with vanilla frosting.
- To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine. Program the machine for dough or manual, and press Start. When the cycle is complete, turn the dough out onto a lightly floured or greased work surface. Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion. Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking. Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and cool them a bit on a wire rack. Spread while they're still warm with the following glaze, if desired.
- In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Yield: 12 buns.
Nutrition Facts : Calories 4353.8, Fat 153.5, SaturatedFat 92.3, Cholesterol 180.1, Sodium 3644.5, Carbohydrate 673.7, Fiber 12.7, Sugar 358.9, Protein 72.6
WHITE CHOCOLATE BREAD PUDDING
Steps:
- Preheat oven to 325 degrees.
- Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
- Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
- Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.
BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
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
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.
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
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WHITE CHOCOLATE PECAN CRUSTY BREAD - SIMPLY SO GOOD
From simplysogood.com
4.4/5 (8)Category BreadsCuisine AmericanCalories 170 per serving
- In a large bowl combine flour, yeast, and salt. Whisk or sift to combine. Stir in white chocolate chips and pecans.
- Pour water over top of flour mixture and stir just until combined. The mixture should look shaggy without any dry flour visible. Cover bowl with plastic wrap and let rise for 12-18 hours.
- When ready to bake, heat oven to 450℉. Place a large ovenproof pot with a lid in the heated oven and let heat for 30 minutes. Carefully turn dough onto a lightly floured surface or a sheet of non-stick parchment paper. Cover with plastic wrap while the pot is heating for 30 minutes.
- After 30 minutes remove plastic wrap and carefully lift dough into the hot pot. Place the lid on the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes or until golden brown.
CLUB MED WHITE CHOCOLATE BREAD | BEYOND KIMCHEE
From beyondkimchee.com
5/5 (7)Category Bread, BreakfastCuisine WesternTotal Time 2 hrs 35 mins
- In an electric mixing bowl, combine water, yeast, salt. Add flour and white chocolate chips, mix with wooden spoon until everything is combined. It will be somewhat sticky dough. If the dough seems too stiff, add more water, 1 tablespoon at a time.
- Deflate the dough and turn it over to a floured board. Divide the dough in half and roll each half into an elongated loaf shape. Sprinkle the top with extra flour and transfer the loaves onto a greased pan. Cover and let them rise again, about 45-60 minutes.
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