Best White Chocolate Bacon Bread Pudding Recipes

WHITE CHOCOLATE MACADAMIA BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving., Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
• Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
• Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 300.
• Slice french bread into half inch round croutons and set aside.
• In a large mixing bowl, combine eggs and egg yolks.
• Whipe until well blended.
• In a large saucepan, combine whipping cream, milk, and sugar.
• Bring mixture to a low simmer, then add white chocolate.
• Whisk until chocolate is completely melted.
• Remove from heat and stir in whipped eggs.
• Blend thoroughly to keep eggs from scrambling.
• In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.
• Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.
• Press the bread gently, allowing the cream mix to be evenly absorbed.
• Cover the dish and let it soak at last 5 hours prior to baking.
• Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.
• Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.
• Serve with caramel sauce.

WHITE CHOCOLATE BACON BREAD PUDDING

Steps:

• 1. Gather your supplies. Using non-stick spray, prepare bundt pan. Preheat oven to 350.
• 2. Cut bacon into small pieces and place in a skillet over medium heat. As bacon is cooked fairly crispy, using a slotted spoon, transfer to a paper towel covered plated to absorb grease. Pour off most of the grease keeping some to toast up your pecans. This will add extra bacon flavor to the dish. Remove pecans to cool and rough chop.
• 3. In layers, tear bread and place into bundt pan and sprinkle with brown sugar. Then, sprinkle some of the chocolate chips, pecans, and bacon. Add cinnamon and dot with small amounts of butter. Repeat until bundt pan is full. Lightly pack. NOTE: save 1/2 of the white chocolate chips for the icing and a bit of the bacon and pecans for decorating.
• 4. In a four cup bowl or measuring cup, crack your eggs and fill the balance with the whipping cream. Add cinnamon and vanilla, Mix thoroughly by hand. At this point, I like to top the filled bundt pan with brown sugar. Now, SLOWLY pour the egg/ cream mix over the bread mix, evenly around.
• 5. Depending on your oven, you may wish to use a water bath, with just a cookie sheet. My oven at home I do, but when I cook it on my Rec Tec Pellet Grill, I do not. To the oven, for firmer pudding, cook about 60-70 minutes. Check with a toothpick to see if done. However, if you like it loose, cook it less.
• 6. Cool your bread pudding, I usually flip it over on a cake plate for it to loosen itself up.
• 7. For the topping, place nearly all the white chocolate chips in a pan (save a few for decorating) on the stove top with a splash of the whipping cream. Heat until smooth. Add powdered sugar until your desired thickness of topping has been reached. Add a splash of vanilla and cinnamon if you like. Drizzle over bread pudding. To decorate, sprinkle with white chips, bacon, and pecans around. Enjoy!