Best 2 Raspberry White Chocolate Bread Pudding Recipes
Indulge in a delightful culinary experience with this Raspberry White Chocolate Bread Pudding, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dessert combines the classic comfort of bread pudding with a vibrant raspberry swirl and the richness of white chocolate chips, creating a symphony of flavors in every bite. The soft and tender bread, soaked in a creamy custard, provides a comforting base for the vibrant raspberry filling, while the white chocolate chips add a touch of sweetness and a velvety texture. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this bread pudding is the perfect ending to any meal or a delightful treat for any occasion. Additionally, the article offers variations of this classic recipe, including a gluten-free version, a boozy bread pudding with a splash of rum, and a decadent chocolate bread pudding for chocolate lovers. With step-by-step instructions, helpful tips, and beautiful photos, this article will guide you through the process of creating this delightful dessert, ensuring a successful and enjoyable baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE
This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!
Provided by Pamelamb
Categories Dessert
Time 2h
Yield 15-20 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5
RASPBERRY-WHITE CHOCOLATE BREAD PUDDING
In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
- In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
- Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Use day-old bread for a sturdier bread pudding. Fresh bread will be too soft and will fall apart.
- If you don't have white chocolate chips, you can use semi-sweet or dark chocolate chips instead.
- To make a gluten-free version of this bread pudding, use gluten-free bread.
- You can also add other ingredients to this bread pudding, such as nuts, dried fruit, or spices.
- Be sure to let the bread pudding rest for at least 30 minutes before serving. This will allow the flavors to meld and the bread pudding to set.
Conclusion:
Raspberry white chocolate bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling, sweet raspberries, and rich white chocolate chips, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give raspberry white chocolate bread pudding a try!
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