as requested - White Chocolate Bread Pudding

[Kitchen Witch]

here are a few of what I have - hopefully one of these will be close.....


3 tablespoons butter or margarine, melted
3 cups whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
White Chocolate Sauce (see recipe below)

Preheat oven to 275 degrees. Pour butter into a 13x9-inch baking pan.
In the top of a double boiler over hot water, combine cream and white chocolate; stir until white chocolate is melted. Remove from heat and set aside.

In the top of another double boiler over hot water, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the chocolate mixture.
Place the bread slices into prepared baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake 1 hour. Remove the foil an bake for an additional 15 minutes until the top is golden brown. To serve, cut into squares and put into individual serving dishes. Serve warm with White Chocolate Sauce.

White Chocolate Sauce:

8 ounces white chocolate
3 ounces heavy cream

In the top of a double boiler over hot water, melt white chocolate. Remove from heat and mix in heavy cream. Spoon over bread pudding.
Makes 8 servings






6 C. heavy whipping cream
2 C. milk
1 C. sugar
20 oz. white chocolate, broken into small pieces
4 eggs
15 egg yolks
1 (24-inch) loaf stale French bread or fresh French bread that has been sliced and dried in a 275°F. oven

White Chocolate Ganache:
1/2 C. heavy whipping cream
8 oz. white chocolate, broken into small pieces

Garnish:
1 oz. dark chocolate, shaved or grated

For the pudding, combine the whipping cream, milk and sugar in a large heavy saucepot and mix well. Bring to a boil then remove from the heat. Add the white chocolate pieces and let stand for several minutes or until the chocolate melts; stir until smooth.

Whisk the eggs and egg yolks in a large mixing bowl. Whisk in the warm chocolate mixture in a slow steady stream; scrape the saucepot with a rubber spatula to remove all the chocolate.

Preheat the oven to 350°F. Cut the French bread into thin slices and place in a 9 x 12-inch metal baking pan. Pour half the chocolate mixture over the bread and let stand for about 5 minutes. Press the bread into the chocolate mixture with a rubber spatula or fingers to saturate well. Pour the remaining chocolate mixture over the bread and stir to mix well.

Cover the pan with foil and bake for 1 hour. Remove the foil and bake for 30 minutes longer or until golden brown. Cool to room temperature and chill, covered, in the refrigerator for 6 to 8 hours or until set.

For the ganache, bring the whipping cream to a boil in a small saucepan. Remove from the heat and add the white chocolate pieces. Let stand until the chocolate melts and stir until smooth.

Loosen the pudding from the sides of the pan with a knife and invert onto a work surface. Cut into squares, then cut the squares diagonally into triangles. Place the triangles on a baking sheet and reheat at 275°F. for 15 minutes or until warm.

To serve, place the pudding triangles on serving plates and top with the ganache. Garnish with dark chocolate shavings.

Serves 12.






½ teaspoon Salt
5 cups Half & Half
1 quart Heavy Cream
1 tablespoon Vanilla Extract
12 Egg Yolks
3 Whole Eggs
18 ounces Enriched White Bread (Crust Removed)
¾ Cups Sugar
16 ounces White Chocolate (Finely Chopped)
¼ cup Amaretto
Amaretto Sauce
½ pound Butter (cut into pieces)
1.2 quart Powdered Sugar (sifted)
¼ cup Amaretto
4 Egg Yolks

Bread Pudding
1. Combine cream, half- &-half, and sugar over medium heat and bring to a simmer, stirring until the sugar dissolves. Remove from heat. 2. Add the White Chocolate and whisk till melted and smooth. 3. In a bowl whisk the yolks, eggs, vanilla, amaretto and salt. Gradually whisk in the warm cream mixture. Add the bread and stir until coated. 4. Pour into a 12x10x2 ½-greased pan and bake at 325 degrees covered with foil for about 45 minutes. Remove the foil raise the temperature to 350 degrees and bake another 15 minutes or so until the pudding is golden brown. 5. Refrigerate overnight. When cool, cut into 12 squares.

Sauce
1. Melt the butter in a double boiler; slowly whisk in the sugar until the mixture is cream, about 20 seconds. 2. Add the amaretto and then the egg yolks, one at a time, whisking constantly. 3. Cook, whisking constantly until the sauce thickens and reaches the consistency of honey. 4. Cool and store in refrigerator.
To Serve
1. Top pudding with approximately 2 ounces of amaretto sauce and warm through in either over or microwave. 2. Since alcohol is destroyed by cooking process, this dessert can be enjoyed by adults and children alike, 3. Refrigerated, the pudding and sauce will store for a week. However, I can guarantee that it will be eaten well before that.







This one doesn't have a sauce recipe with it - but you could use another!

8 ounces white chocolate
3 cups heavy cream
1 loaf unsliced French bread
3 eggs
1 cup milk

Grease an oblong pan with margarine or butter. Slice bread into a bowl. Add eggs beaten with milk. Add bread and soak until soft. Melt white chocolate with cream. Add to bread mixture. Mix well. Place in pan and bake at 325 degrees for 1 hour or until set.
Sauce: Melt white chocolate with 1 cup heavy cream. Cut pudding into squares, pour sauce over and serve.
Serves: 10






3 c. whipping cream
10 oz. white chocolate
1 c. milk
1/2 c. sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces, dried in oven
2 tbsp. chocolate shavings

SAUCE:
8 oz. melted white chocolate
3 oz. heavy cream

Heat whipping cream. Add white chocolate. When chocolate is melted, remove from heat. (NOTE: You may want to use double boiler to avoid scorching.) In a double boiler, heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan. Pour 1/2 mixture over bread and let settle. (Let bread soak up mixture.) then top with rest of mixture. Cover with foil and bake for 1 hour at 275 degrees. Remove foil and bake 15 minutes until top is golden brown. Serve hot or cold. Top with sauce and sprinkle with chocolate shavings.
SAUCE: Melt white chocolate in double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. NOTE: May be kept at room temperature.