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Bread Pudding With White Chocolate Sauce

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Puddings Baked Dzrt

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 TB butter --melted
3 c dry bread cubes
2/3 c sugar
2 c milk
3 eggs
1 t vanilla
1/2 t cinnamon
White Chocolate sauce
8 oz white chocolate
1 c whipping cream

Pour butter in an 8 or 9 inch baking pan. Combine bread cubs,sugar, milk,
eggs, vanilla, and cinnamon and pour over butter.Bake at 350 degrees for
40 - 45 minutes. Serve warm with whitechocolate sauce.White Chocolate
saucePlace chocolate and whipping cream in a saucepan and heat,
stirringconstantly, until chocolate melts and mixture is hot; be careful
notto scorch. This is a real down home recipe. Bread pudding hasbeen a
popular recipe in this country for probably as long as wehave been a
country. You will really enjoy this simple yet elegantdessert.The Skinny:
Use low fat milk and egg substitutes in the pudding andsubstitute evaporated
milk for the cream in the sauce. You mightbe able to find low fat white
chocolate but we are not exactly sureon this. From: Arcamax Recipes
MM by H Peagram
Per Serving (excluding unknown items): 750 Calories; 49g Fat (55.7% calories
from fat); 12g Protein; 76g Carbohydrate; 4g Dietary Fiber; 238mg
Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 9 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0
0 0 0 0 0


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Caramel Bread Pudding

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
6 sl Day-old bread --cut into 1/2
Inch cubes
1 c Hot water
1 c Brown sugar
4 Eggs --lightly beaten
2 c Warm milk
1/2 c Sugar
1/2 ts Vanilla extract
1/2 ts Ground cinnamon
1/8 ts Salt

Place bread in greased 2-qt. baking dish. Combine water and brown sugar;
pour over bread. Combine remaining ingredients; pour over bread. Bake at
350 degrees F for 50-60 minutes or until knife inserted in center comes out
clean. Serve warm or cold. ~- Cayman Designs www.caymandesigns.com
Recipes, lighthouses, books, travel and much more From: "Johnson"
>


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Challah Bread Pudding

Recipe By :
Serving Size :12
Cuisine :
Main Ingred. :
Categories esserts Oct '97

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cups 2% low-fat milk
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 large eggs
8 cups 1-inch cubes challah or other egg bread
Cooking spray
2 tablespoon sugar

Preheat oven to 325º. Combine the first 9 ingredients in a large bowl. Add
challah cubes, tossing to coat. Let challah mixture stand 30 minutes,
stirring occasionally. Coat an 11 × 7-inch baking dish with cooking spray.
Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325º
for 55 minutes or until pudding is set. Let pudding stand 15 minutes before
serving.Source: "Cooking Light, October 1997, p.121"Copyright: "© Cooking
Light"T(Baking Time): "0:55"
Per Serving (excluding unknown items): 210 Calories; 3g Fat (14.1% calories
from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol;
260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.NOTES : This dessert is
traditionally made from leftover challah, but you can also use any other
egg-rich bread to give the pudding its dense, rich texture.Nutr. Assoc. : 0
0 0 0 0 0 3388 0 0 198 0 0


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Chocolate Bread Pudding

Recipe By :
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Cooking Light 1995 Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup Prune Purée --see recipe
2/3 cup sugar
1/2 cup evaporated skimmed milk
1/3 cup unsweetened cocoa
2 tablespoon margarine --melted
1 teaspoon vanilla extract
6 slices French bread --cubed into 3/4" thic
Vegetable cooking spray
4 teaspoons powdered sugar

Combine the first 8 ingredients in a large bowl; beat at medium speed of a
mixer until well-blended. Stir in bread cubes. Divide mixture evenly among 8
(8-ounce) ramekins coated with cooking spray. Cover and chill 3 hours.
Uncover and bake at 350 degrees for 45 minutes or until pudding is
set.Source: "Cooking Light, Nov/Dec 1995, page 178"Copyright: "© Cooking
Light"
Per Serving (excluding unknown items): 390 Calories; 8g Fat (17.7% calories
from fat); 10g Protein; 73g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol;
273mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 1/2
Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.Serving Ideas : Sprinkle with
powdered sugar, and serve warm.Nutr. Assoc. : 0 0 0 0 0 0 0 0 900594 0 0


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Chocolate Bread Pudding From The Brewery Gulch Inn

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 t Plus 1 cup sugar
1/4 c Ricotta cheese or cream
Cheese
10 lg Croissants --torn into 1/2"
Pieces
1/2 c Chopped walnuts --toasted
1/4 c Dried cherries
1/4 c Semi sweet chocolate chips
1/4 c Unsweetened cocoa powder
Plus extra for dusting pan
Scharffen
Berger is best)
1/4 c Kirsch --German cherry
Brandy)
1 c Heavy cream

Combine ricotta cheese with 1 t. of sugar. In a bowl, toss together
croissant pieces, walnuts, dried cherries, chocolate chips, ricotta mixture
and cocoa powder. Add Kirsch and stir just to lightly combine. Butter a
Bundt pan and dust lightly with cocoa. Put croissant mixture in pan.
Combine eggs, cream and 1 cup of sugar. Pour over croissant mixture. Cover
tightly and refrigerate for at least 8 hours or overnight. About an hour
before baking, remove bread pudding from refrigerator and let it come to
room temperature. Preheat oven to 350. Bake bread pudding for 15 minutes.
Rotate pan 180 degrees and bake for 15 minutes longer, until center is set
and a toothpick inserted in center comes out clean. Serves 8 to 10 Source:
The Brewery Gulch Inn Bed and Breakfast From: Lynne King
>


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Chocolate Bread Pudding With White Chocolate Sherbet

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 Recipe brioche or 1/2 large
Bakery challah
about 8 ounces bread
2 c Half-and-half
2 c Heavy cream
1 pn Salt
1 Vanilla bean --split
Lengthwise
6 oz Semisweet chocolate
Chopped
6 Eggs
1 c Granulated sugar
1 c Dried cherries
White Chocolate Sherbet:
3 oz White chocolate
1/4 c Sugar
1 1/2 c Milk
3/4 c Water
1/2 Vanilla bean --split

Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut
into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a
baking sheet and toast in the oven until light golden brown, about 10
minutes. Watch carefully to make sure they do not brown too much; set aside
to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream,
salt, and vanilla bean over medium heat, stirring occasionally to make sure
the mixture doesn't burn or stick to the bottom of the pan. When the cream
mixture reaches a fast simmer (do not let it boil), turn off the heat. Set
aside to infuse 10 minutes. Add the chopped chocolate and whisk until it
melts completely. In a large mixing bowl, whisk the eggs and sugar
together. Whisking constantly, gradually add the hot cream mixture. Strain
into a large bowl to smooth the mixture and remove the vanilla bean. Add
the bread cubes and dried cherries, toss well, and let soak until almost
all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to
ensure even soaking. Divide the soaked bread among 6 ungreased individual
baking dishes or 1 large baking dish. Arrange the puddings in a hot water
bath. Bake until set and browning on top, about 30 minutes for individual
puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled,
dusted with confectioners' sugar and with the White Chocolate Sherbet.
White Chocolate Sherbet: Place all the ingredients in a bowl over hot water
and whisk to melt the chocolate and until smooth. Strain, then chill. Spin
according to ice cream maker's instructions. Yield: 6 servings Recipe By:
Lynne Categories: Pudding From: "Sue Starfas" >
From: >


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Chocolate Chunk Croissant Bread Pudding

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
6 Miniature croissants
4 Egg yolks
1/2 c Sugar
1 c Whipping --heavy cream
1 c Half-and-half
2 Vanilla beans --split
Lengthwise in half
6 oz Bittersweet or semisweet
Baking chocolate --chopped
Into chunks
2 c French vanilla ice cream

Heat oven to 325?. Cut croissants into 1/2" cubes (3-1/2 cups). Spread
cubes in ungreased jelly roll pan, 15-1/2x10-1/2x1". Bake 10 min; stir.
Bake 8 to 10 min longer or until golden and toasted. Mix egg yolks and
sugar in medium bowl; set aside. Heat whipping cream and half-and-half in 2
quart saucepan over low heat, stirring occasionally. Add vanilla beans.
Beat hot cream into egg yolk mixture with wire whisk. Strain custard
through a sieve to remove vanilla beans. Cool 15 min. Divide croissant
cubes and chocolate chunks among 6 ungreased 6 oz ramekins or custard cups.
Pour custard over croissant cubes. Place ramekins in rectangular pan,
13x9x2", on oven rack. Pour very hot water into pan to within 1/2 inch of
top of cups. Bake uncovered 35 to 40 min or until knife inserted in center
comes out clean. Serve warm with ice cream. Store covered in refrigerator.
Recipe By : Selene Website : http://www.chocolatecuisine.com
Serves/Makes : 6 From: "Sue Starfas" > From:
>


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Cracker Barrel's Bread Pudding

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Sugared Pecans
2 tb Butter
1 tb Oil
2 oz Pecan pieces
4 tb Sugar
Plumped Raisins
1/3 c Raisins
1 c Boiling water
1/2 c Packaged shredded coconut
Dumplings
6 c Water
1/2 c Sugar
3 c Bisquick
1 c Milk
1 tb Sugar
Caramel Sauce
Liquid from cooking
Dumplings
1 c Packed light brown sugar

Sugared Pecans In small skillet combine 2 tablespoons butter and 1
tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till heated
and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only
till sugar dissolves, on low heat as these burn quickly! Work fast. Dump
them into paper towel lined plate. Spread out to cool while you prepare the
rest. Plumped Raisins In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add
1/2 cup packaged shredded coconut to raisins. Set aside. Dumplings: In
Dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you
wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk,
1 tablespoon sugar, stirring with fork to moisten thick dough. When water
come to boil, drop dough by rounded tablespoonful into boiling water,
making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently
20 minutes. Uncover and let cook another 10 minutes gently. Baste often in
the liquid, which is now becoming thickened and creamy looking. Remove pan
from heat. With slotted spoon remove HALF of dumplings to greased 8"
square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest
of dumplings over that. Set aside. Make sauce next. Caramel Sauce: Strain
remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir
constantly. Add 1 cup packed light brown sugar, stirring vigorously,
med-heat till it boils briskly 2 or 3 minutes or till sugar is completely
dissolved and sauce drops from spoon in large drops rather than like water.
It should be the consistency of smooth gravy. Spoon sauce over dumplings
filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve
within few days. Micro warm servings or use cold with a scoop of ice cream
on top of each. Serves 6 to 8. From: "lindatn" >


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Death By Chocolate Bread Pudding

Recipe By :Edmonton Journal 1995
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Puddings Volume 4-2 Feb. 2001

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 cups chocolate milk
3 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips --miniature
3/4 cup pecans --chopped
6 cups bread cubes --3/4-inch
whipped cream or ice cream --optional

Preheat oven to 350F.

Scald milk over medium heat or in a microwave.

In a large bowl, whisk eggs, sugar, vanilla and salt until blended.Whisk in
hot chocolate milk.Stir in chocolate chips, pecans and bread until well
mixed.

Turn batter into a buttered 11 x 9-inch (1 1/2 L) baking dish.Bake uncovered
for 35 to 40 minutes or until set.

Serve warm or cold. Pass cream on the side.

Note : If you can't find mini-chips, chopped or coarsely gratedsemi-sweet
chocolate will work just as well.


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Double-chocolate Bread Pudding

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Cooking Light 1993 Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2/3 cup evaporated skimmed milk
1/2 tablespoon sugar
2 teaspoons unsweetened cocoa
1/2 teaspoon vanilla extract
2 egg whites --lightly beaten
1/4 cups French bread --cubed 1/2-inch
Vegetable cooking spray
1 tablespoon semisweet chocolate mini-morsels

Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk
until well blended.Add vanilla and egg whites; stir well. Add bread cubes,
stirring until moistened.Coat 2 (6-ounce) custard cups with cooking spray.
Spoon milk mixture evenly into prepared cups, and top each with half of
mini-morsels.Place cups in a 9-inch square baking pan. Add hot water to pan
to depth of 1 inch. Bake at 325 degrees for 40 minutes or until a knife
inserted in center comes out clean.Source: "Cooking Light, Jan/Feb 1993,
page 100"Copyright: "© Cooking Light"
Per Serving (excluding unknown items): 722 Calories; 8g Fat (10.2% calories
from fat); 29g Protein; 131g Carbohydrate; 7g Dietary Fiber; 3mg
Cholesterol; 1415mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1
Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.NOTES : Transform leftover
bread into this rich, chocolaty dessert.Nutr. Assoc. : 0 0 0 0 0 0 0 4886


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Double-mushroom Bread Pudding

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :March '99 Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 cups fat-free milk --divided
8 cups country or peasant bread --about 12 ounces in
2 portobello mushrooms --about 4 ounces
2 teaspoons vegetable oil
6 cups cremini mushrooms --about 12 ounces qu
1/2 cup fresh parsley --chopped
2 teaspoons fresh rosemary --chopped
OR
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove --minced
3 large eggs
1 large egg white
Cooking spray
1 cup shredded Gruyère cheese --4 ounces divided

Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring
occasionally. Remove brown gills from the undersides of portobellos using a
spoon; discard gills and stems. Cut mushroom caps in half; cut halves
crosswise into 1/2-inch slices.Preheat oven to 375º.Heat oil in a large
nonstick skillet over medium-high heat until hot. Add portobello and cremini
mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and
garlic; sauté 1 minute.Combine 1 cup milk, eggs, and egg white, and stir
with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated
with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup
cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg
mixture over top. Bake at 375º for 45 minutes or until set.Source: "Cooking
Light, March 1999, p.137"Copyright: "© Cooking Light"Per Serving (excluding
unknown items): 358 Calories; 12g Fat (31.1% calories from fat); 21g
Protein; 42g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 602mg
Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2
Non-Fat Milk; 1 1/2 Fat.NOTES : You'll want to use truly stale, sturdy bread
here so that the pudding offers some texture and doesn't turn gummy. Chunks
of olive bread, focaccia, or bakery bread are ideal candidates. Leave the
crusts on-they look and taste really good once they've browned and crisped
in the oven.Nutr. Assoc. : 153 2337 0 0 4196 0 0 0 2130706543 0 0 0 0 0 5440
697










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French Creole Classic Bread Pudding

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 Prepared pastry shell --defrosted
2 cups Whole milk
1/2 cup Raisins
3 medium Apples --peeled cored
2 medium Apples --finely chopped
1 medium Apple --sliced for
garnishing
1 cup Pecans --finely chopped
1/2 cup Whole pecans --for garnishing
6 Egg yolks
1/2 cup Sugar
1 tablespoon Vanilla
2 tablespoon Melted butter
1/2 teaspoon Cinnamon
1/2 Stale French bread loaf
===== For Rum Sauce =====
1 stick Butter
1 cup Sugar
1 Egg --beaten well
Rum --to taste

Line bottom of ungreased dish with defrosted pastry shell. Pokeholes in
sides and bottoms, and bake according to instructions. Setaside. In
microwave-safe bowl, heat milk and raisins on high for 4minutes. Let stand.
In the bowl containing the milk-and-raisinmixture, add the following: egg
yolks, sugar, vanilla, melted butterand cinnamon. Mix together well. Add
the chopped apples and choppedpecans. Tear into small pieces 1/2 loaf of
stale French bread. Addbread pieces to mixture and stir well. Keep adding
bread until just asmall amount of liquid is left in bottom of bowl. Spoon
mixture overbaked puff pastry. Use sliced apples to garnish top, making
circlewith the apples (fan them out). Tuck whole pecans between appleslices
in center of pan. Sprinkle reserved chopped pecans aroundoutside of pan and
in center. Bake in 350 degree oven for 40 to 50minutes, until dark golden
brown. Preparation for rum sauce: Usinga double broiler, melt butter,
then add sugar, egg, and rum to taste. Make sure the mixture doesn't boil or
the sugar will crystallize. Pour rum sauce over hot bread pudding.

Recipe Source: Home & Garden TV , All In Good Taste

Formatted for MasterCook by Nancy Berry -



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