s WHITE CHOCOLATE BERRY-CHERRY BREAD PUDDING *****
s 
|
s WHITE CHOCOLATE BERRY-CHERRY BREAD PUDDING *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 3-13-2013 jes made this excellent yummy with whipped cream *** Here's the bread pudding recipe that I used. Instead of the Challah bread I opted for sweet bread and had more bread than I knew what to do with. I'm sure you could switch the extras out for different things and it would be just fine. If I experiment I'll be sure to keep you in the loop:) Yield: 8 servings Prep Time: 15 min Cook Time: 1 hour 15 min Total Time: 1 hour 30 min Bread pudding is great for entertaining because you can serve it hot, warm, or at room temperature. Frozen spring and summer fruits bring bright, festive color and flavor to this winter dessert. Ingredients: 5 cups cubed stale brioche, challah, croissants or crustless French bread (1-inch cubes) Butter-flavored or plain nonstick cooking spray 3 cups whole milk 1 cup heavy cream 1 cup sugar 1 teaspoon pure vanilla extract 4 large cage-free eggs 4 large cage-free egg yolks Pinch of salt 3/4 cup white chocolate chips 1 1/2 cups frozen mixed berries and/or frozen pitted cherries Directions: Preheat the oven to 350 degrees. Spread the bread cubes on a rimmed baking sheet, place in the oven, and toast until golden brown, 8 to 10 minutes. Remove the bread cubs from the oven but leave the oven on. Generously spray a 12-inch round ovenproof pan or a 3-quart baking dish with nonstick spray. Transfer the bread cubes to the pan, spreading them evenly. In a large saucepan, combine the milk, cream, and sugar evenly over medium heat and bring to a simmer, stirring to dissolve the sugar. Stir in the vanilla and remove from the heat. In a medium bowl, whisk together the eggs, egg yolks, and salt. Slowly pour 1/2 cup of the hot milk mixture into the eggs while whisking the milk mixture int the pan continuously, carefully pour the egg mixture into the pan, using a rubber spatula to scrape every bit from the bowl. Pour the custard mixture evenly over the bread cubes and let stand at room temperature for 5 minutes. Then, using the spatula or the back of a large spoon, gently press the bread down into the custard mixture. Sprinkle the white chocolate chips evenly over the top, and fold them gently into the bread mixture. Evenly spread the berries and/or cherries on top. Place the baking dish inside a larger roasting pan. Open the oven door, pull out the center rack most of the way, but not so far that it will tip when the pan is set on it. Set the roasting pan holding the baking dish on the rack, and then pour hot water into the roasting pan to reach about halfway up the sides of the baking dish. Slowly slide the rack into the oven and close the oven door. Bake until the pudding appears just set in the center when the baking dish is gently jiggled and the top is beginning to color, about 45 minutes. Remove the roasting pan from the oven, being careful to avoid splashing the water, and lift the baking dish out of the pan. Serve the pudding hot, warm, or at room temperature. from The Macy's Culinary Council Thanksgiving & Holiday Cookbook, posted with permission This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||