I need a good recipe...?

Question

For a milk or white chocolate bread and butter pudding.

Answer 1

Here's a recipe for the White chocolate bread and butter pudding, this will serve 2

Ingredients
150ml/¼ pt whole milk
150ml/¼ pt double cream
1 vanilla pod, split and seeds scraped out
55g/2oz white chocolate, broken into small pieces
2 free-range egg yolks
55g/2oz caster sugar
5 thin slices of white bread, buttered

Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Place the milk, cream and vanilla seeds in a pan and heat to a gentle simmer.
3. Add the white chocolate and stir until melted.
4. In a bowl, whisk the egg yolks and sugar until pale and fluffy.
5. Pour the hot milk over the yolk mixture and whisk well. Return the mixture to the pan and heat gently, whisking constantly until thickened.
6. Arrange the buttered bread in an ovenproof dish, layering slices.
7. Pour over the chocolate custard mixture and then transfer to the oven and bake for 10-15 minutes until golden and set.
8. Remove from the oven and serve at once.


This is the recipe for a chocolate bread and butter pudding

Ingredients
9 slices, each 5mm/¼in thick, good-quality white bread, one day old, taken from a
large loaf
150g/5oz dark chocolate (75 per cent cocoa solids)
75g/3oz butter
425ml/15fl oz whipping cream
4 tbsp dark rum
110g/4oz caster sugar
good pinch cinnamon
3 eggs
To serve:
double cream, well chilled


You will also need a shallow ovenproof dish 18x23cm/7x9in base by 5cm/2in deep, lightly buttered.



Method
Begin by removing the crusts from the slices of bread, which should leave you with nine pieces about 10cm/4in square. So now cut each slice into four triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.

Then spoon about a 1cm/½in layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking.

When you're ready to cook the pudding, preheat the oven to 180C/350F/Gas 4. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.

Answer 2

You start with the bread. I find that a really light bread works best. Spread each slice with plenty of butter. Grease a pyrex dish with plenty of butter and you're ready to start assembling.

Stack the slices of bread in the dish (like dominoes that have already fallen over in a domino competition).

To prevent them from burning, you want to tuck the "goodies" between and underneath the slices of bread.

I don't know if you want to retain the traditional sultanas and have chocolate as well or replace everything else with just choc. Your pudding......you decide.

You can cut bars of chocolate into small chunks or use Buttons of Cadbury's (I think they come in white too, but they may not be easy to find). Another choice would be those even tinier drops sold for home made cookies.

Anyway you tucked whatever you want under the B+B. So now it's just the custard.

I don't know how big your dish is. Beating 2-3 whole eggs into a pint (imperial) or 1 and 1/4 pints (US) is the right ratio of egg to milk.

Add some sugar and stir to dissolve(1 tablespoon would be plenty for me, you may like it sweeter). Or you may prefer to sweeten with honey - it'll give a more subtle taste.

Pour the custard over the bread slowly, so that it does not dislodge all your careful arranging.

Put it in an oven at about 325degrees F about 165 degrees C.

The pudding is done when it wobbles only slightly when the dish is shaken gently (gentle shaking keeps custard off the kitchen floor!). The top will be slightly golden.

If the custard has holes in it and has started to separate into eggy stuff and liquid, it has curdled and needs less cooking next time.

It is still edible, but not the glorious creamy triumph you were hoping for.

Good luck

Answer 3

I think that sounds rather unpleasant. Bread and Butter pudding doesn't HAVE chocolate in it!!!

Hmm, that sounds a bit fascist doesn't it! (assume Colonel Blimp type voice) "but chocolate bread and butter pudding isn't Traditional"

hehehehehe!

Couldn't you just substitute the raisins for chocolate chips or ohhh how about chocolate buttons? And instead of spreading the slices of bread with butter you could use chocolate spread? Hazlenut chocolate spread might be nice. . . . . .

Have you tried looking on the Cadbury's website? They might have a recipe.

The other thing you could do is mix cocoa with the milk before you pour it over the bread. That would be lovely and chocolatey.

See - who needs a recipe. Make it up!!

Answer 4

White Chocolate bread and butter Pudding
4 slices bread, cut in half
1 egg, plus 1 extra yolk
3 tbsp caster sugar
seeds from 1 vanilla pod
150ml/5fl oz double cream
150ml/5fl oz milk
75g/2½oz white chocolate
55g/2oz butter, cubed
icing sugar, to dust

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Arrange the bread in an ovenproof dish.
3. Beat together the egg, egg yolk, sugar and vanilla seeds until light.
4. Heat the cream, milk and chocolate until the chocolate starts to melt, and gradually pour onto the eggs and sugar, beating all the time to incorporate.
5. Dot the bread with the butter and drizzle over the chocolate custard.
6. Bake in the oven for 10-12 minutes. Dust with icing sugar and serve.

Answer 5

White Chocolate Bread Pudding
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.

Answer 6

Chocolate Bread Pudding

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks

Whipped cream or vanilla ice cream (optional)

Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

Makes 6 to 8 servings.

Answer 7

This is a good one. We have this at Christmas

9 slices day-old white bread ((1/4)
5 milk chocolate, chopped
15 ounces heavy cream (2 cups minus 2 tbsp)
1/4 cup dark rum (optional)
1/2 cup sugar
6 tablespoons unsalted butter
1 pinch cinnamon
3 large eggs
whipping cream, for garnish

remove the crusts from the bread and cut each slice into 4 triangles, set aside.

in the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occassionally, until everything is completely melted. set aside.

whisk the eggs, then slowly add the chocolate mixture to them.

spoon half of the mixture into a 7x9x2 baking dish. arrange half the bread pieces in the next layer. and then repeat with chocolate and bread. gently press the top layer down so it becomes covered with chocolate.

cover the dish with plastic and allow to stand at room temperature for 2 hours, then refridgerate for 24 or 48 hours.

when ready to cook, preheat oven to 350. bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 min. let stand 10 min before serving with whipped cream.

Answer 8

Here is an excellent recipe. You can substitute the dark chocolate for white or milk if you prefer:

http://www.gourmet-food-revolution.com/mashed-potato-recipe.html

(I must try it with white chocolate....sounds scrummy!)

Answer 9

Try this:

http://www.cyber-kitchen.com/ubbs/archive/DESSERTS/Bread_Pudding_White_Chocolate_Bread_Pudding.html


enjoy!!!

Answer 10

go to delia online, it looks yummy!!!!!!!!