RECIPE: Not T&T, but on my list to try: REC: White Chocolate and Vanilla-Scented Bread Pudding

RECIPE:
M

michael-in-phoenix

Well-known member
White Chocolate and Vanilla-Scented Bread Pudding

"Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two days before and refrigerated until needed. Good hot (via oven or microwave) or cold, as a cheesecake-like dessert. If you prefer, you can use half milk and half cream. Serve with a dusting of confectioners sugar or puréed raspberries. Offer this diner style in retro dessert cups, or trifle style in wine glasses."

Makes 12 to 14 servings

Ingredients:

1/2 cup unsalted butter, melted

10 cups leftover challah, brioche or egg bread, in chunks or cubes

1-1/2 cups light cream

1 cup milk

1 cup half and half (light cream)

8 eggs, lightly beaten

1 cup sugar

1 tablespoon pure vanilla extract

1 teaspoon cinnamon

2 teaspoons baking powder

pinch salt

1 cup chopped white chocolate, coarsely chopped

1/2 cup currants or frozen raspberries

Preparation:

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan or baking dish.

Melt butter and cool. Prepare the bread by tearing or cutting into cubes.

Place the bread cubes in a large mixing bowl. In a separate bowl, mix together the cream, milk, half and half, eggs, sugar, melted butter, vanilla, cinnamon, baking powder and salt. Pour mixture over bread cubes and let stand 10 minutes to absorb. Fold in white chocolate and currants or raspberries. Spoon into prepared pan and dust top with a little confectioners sugar and cinnamon.

Bake 30 to 45 minutes, or just until pudding is set. Serve warm or at room temperature.

Offer whipped cream or crème anglaise on the side, if desired, or garnish each serving with cinnamon and confectioners sugar.

Recipe Courtesy of Chef Marcy Goldman

Let me know if anyone tries it, and I'll report back if I do!

Michael

 
Psst- try this one too- Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce

Someone posted this ages ago- I made it a few times last year and it was REALLY good- I will most likely make it for Christmas Eve dinner. My tweaks are at the end:


PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

6 cups lightly packed bite-size pieces croissant (from about 8- 5-1/2" croissants) !
6 oz fine-quality bittersweet chocolate
1-1/2 cups fresh or unthawed frozen cranberries
3 large eggs
1/4 cup sugar
1-1/3 cups milk
3/4 cup heavy cream
1 tsp vanilla
1/4 tsp salt
2 tbsp unsalted butter

In a large baking pan dry bread, uncovered, at room temperature 12 hours.
butter a 1-1/2 qt shallow baking dish. Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of the cranberries. Top mixture with the remaining bread. In a bowl, whisk together eggs, sugar, milk, 1/2 cup of the cream, vanilla and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day.

Preheat oven to 350 degrees.
Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.

In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered. Serve pudding warm or at room temp with sauce. Serves 6-8.

My notes: I used a 3 qt round ceramic deep baking dish and it was just right. I used more chocolate- about 9 oz because I wanted more sauce- and I used more cream because of it- About 1/2 cup in the sauce instead of 1/4 cup.

 
room for another bread pudding? Rec: Chocolate Croissant Pudding With Wild Turkey Sauce...so good

Chocolate Croissant Pudding With Wild Turkey Sauce
Recipe by Joachim Splichal of Patina

Yield: Serves 6

Wild Turkey Sauce:
1 cup milk
1/2 vanilla bean, halved lengthwise and seeds scraped out
4 large egg yolks
1/4 cup granulated sugar
1 tablespoon Wild Turkey liqueur

In a small saucepan, combine the milk with the vanilla bean and seeds and bring just to a boil. Remove from the heat and allow to infuse for 5 minutes, then strain out the vanilla pod. In an electric mixer or with a whisk, beat the egg yolks together with the sugar until the mixture is pale and thickened. Pour about a quarter of the hot milk into the egg-yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and, over medium-low heat, stir continuously until thickened. Do not allow the mixture to boil. Strain it through a strainer into a clean pan and add Wild Turkey liqueur, to taste. Cool the sauce and refrigerate, covered, until chilled.

Croissants:
4 croissants, cut in half horizontally

Preheat the oven to 350 degrees F. On a baking sheet, toast the croissant halves until golden, about 8 to 10 minutes, watching carefully so that they do not burn. Remove from the oven and when cool, break the croissants up into 1/2-inch pieces and set aside. Reduce the oven temperature to 300 degrees F.

Custard:
2 cups heavy cream
1/4 vanilla bean, halved lengthwise and seeds scraped out
5 large egg yolks
1/4 cup plus 2 tablespoons sugar

In a medium saucepan, heat the cream and the vanilla bean together over medium-high heat. Bring the cream to just below boiling point, then remove it from the heat and allow to infuse for 5 minutes. Strain out the vanilla pod. In a medium mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk the warm cream into the egg yolks and then return the mixture to a clean saucepan. Over medium-low heat, bring the mixture up to just below a boil, stirring all the time until thickened, and immediately remove it from the heat.

Finishing:
8 ounces bittersweet bakers chocolate, cut into 1/2-inch chunks
1 tablespoon powdered sugar

Arrange an equal amount of toasted croissant pieces in each of six 8-ounce ramekins or ovenproof bowls. Distribute the chocolate chunks evenly among the ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked in the custard, and cover each ramekin tightly with aluminum foil. Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake in the hot oven for 15 to 20 minutes, or until just set, then pierce the foil with a toothpick to release the steam and let stand for 5 minutes before removing the rest of the foil. (Note: At this stage you could cool and refrigerate the puddings for several hours or overnight. Warm them through in a 400-degree F oven for 4 to 5 minutes before serving.)

Dust the top of each warm pudding with a little powdered sugar and serve the chilled sauce in a sauceboat on the side.

Source: a cooking class with Joachim Splichal

 
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