Best White Chocolate Berry Bread Pudding Recipes

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WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE



White Chocolate Bread Pudding with Red Berry Sauce image

Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 11

1 box (6 oz) white chocolate baking bar (6 bars), coarsely chopped
3 cups milk
6 cups cubed (1-inch) French bread (about 6 oz)
2 eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 package (10 oz) frozen sweetened raspberries in syrup, thawed
3/4 cup cranberry juice cocktail
2 tablespoons sugar
2 tablespoons cornstarch

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
  • In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
  • Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
  • Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g

WHITE CHOCOLATE BERRY BREAD PUDDING



White Chocolate Berry Bread Pudding image

i found this recipe a while ago, and made this one day when it was cold and snowy. My boys were in love with this bread pudding because they love fruit, and white chocolate, just never had it together!! Enjoy!!

Provided by Megan Haskins

Categories     Other Desserts

Time 1h

Number Of Ingredients 8

1 large french bread baguette (1 lb.) cut into 1/2 inch cubes
1/4 c butter,melted
1 1/2 c frozen red rasberries, thawed drained
1 c vanilla or white chocolate chips
2 pkg vanilla instant pudding
5 c cold milk
3 eggs
1/2 c almonds, slivered

Steps:

  • 1. Heat oven to 350 F. Toss bread with butter; sread on bottom of 13x9 pan sprayed with cooking spray. Sprinkle raspberries and white morsels.
  • 2. Beat pudding mixes and milk in a large bowl with whisk; reserve 1 1/2 cups pudding; put i fridge until ready to use. Whisk eggs into remaining pudding mix until blended; pour over bread mixture.
  • 3. Bake for 20 min. Sprinkle with nuts; bake another 15-20 minutes, or until knife comes out clean. Cool slightly.
  • 4. Cook reserved pudding in saucepan 5 minutes or until heated through, stirring constantly. Serve over bread pudding before serving.

WHITE CHOCOLATE-BERRY BREAD PUDDING



White Chocolate-Berry Bread Pudding image

Being "out of bread" will never stop you from making bread pudding again. This version is made using Bisquick® drop biscuits, and it's doable, decadent and delicious!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h10m

Yield 12

Number Of Ingredients 17

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
3/4 cup grated white chocolate baking bars
2/3 cup sugar
3 1/2 cups milk
1 1/2 cups whipping cream
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
4 eggs
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)
1/3 cup sugar
2 tablespoons Original Bisquick™ mix
1 cup frozen unsweetened raspberries (do not thaw)
1 cup frozen unsweetened blueberries (do not thaw)
1/2 cup water
Fresh berries, if desired

Steps:

  • Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
  • Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
  • In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 67 g, Cholesterol 120 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 770 mg

WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE



White Chocolate Bread Pudding with Red Berry Sauce image

Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries. 8 servings (2/3 cup pudding and 3 Tbsp sauce each)

Provided by @MakeItYours

Number Of Ingredients 11

1 box (6 oz) white chocolate baking bar (6 bars), coarsely chopped
3 cups milk
6 cups cubed (1-inch) French bread (about 6 oz)
2 eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 package (10 oz) frozen sweetened raspberries in syrup, thawed
3/4 cup cranberry juice cocktail
2 tablespoons sugar
2 tablespoons cornstarch

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
  • In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
  • Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
  • Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

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