Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Hello Everyone! I hope everyone had a great weekend celebrating love, be it with your families, friends, or significant others. Tonight I’ll be sharing an elevated version of a classic bread pudding recipe.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Bread Pudding is a bread-based dessert that originated in Europe, but popularised in many countries’ cuisines. It is typically made with stale bread, with milk or cream, eggs, butter, and depending whether the pudding is sweet or savoury, a variety of other ingredients.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Sweet bread puddings may use sugar or honey, fruits, nuts, vanilla, and spices such as cinnamon and/or nutmeg. The bread is soaked in the liquids together with the other ingredients, baked, and then served with either ice cream or a sauce. Tonight’s recipe will include all of the above, with raspberries, white chocolate, and sliced almonds, topped with a rich vanilla cream sauce.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce Ingredients

PREP TIME 1 HOUR | COOKING TIME 1 HOUR | SERVES 6-8

INGREDIENTS

For the bread pudding

  • 1 loaf wholemeal bread
  • 1 punnet (250g) fresh or frozen raspberries
  • 1 large free range egg
  • 100h mascarpone cheese
  • 2 cups soy milk
  • 1/4 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Handful of sliced almonds
  • Handful of white chocolate chips

For the raspberry coulis

  • 100g fresh or frozen raspberries
  • 1/4 cup white granulated sugar

For the vanilla cream sauce

  • 100g unsalted butter
  • 200ml heavy cream, or all purpose cream
  • 1/4 cup white granulated sugar
  • 2 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

METHOD

  1. Bread Pudding: Grease a rectangular baking dish, mine was about 7.5″ x 11″ in size, with the unsalted butter. Cut the bread slices in half diagonally and arrange them into the baking dish. Set aside.
  2. Whisk together the egg, soy milk, sugar, mascarpone cheese, ground cinnamon, and ground nutmeg until well combined. Pour over the bread, making sure to press the bread down to absorb the egg mixture.
  3. Top with crushed raspberries, white chocolate chips, and sliced almonds. Sprinkle an extra tablespoon of sugar on top if you wish. Cover with aluminium foil and let it sit for about an hour before baking.
  4. Preheat oven to 180C (350F or gas mark 4) about 45 minutes into its sitting time. Baked, covered for 30 minutes, and then uncovered for another 30 minutes or until lightly browned and set.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

  1. Raspberry Coulis: Chuck the raspberries and sugar into a small saucepan and cook over low heat, stirring occasionally to make sure it doesn’t burn on the bottom. It doesn’t take long before the juices start to run and things start to look syrup-y.
  2. After the sauce has simmered for about 10 minutes, it should be just right. Not too thick, not too thin. Optional: If you like your raspberry sauce satiny-smooth, pour the mixture through a fine-mesh strainer. Then use the back of a ladle to push it through, discarding the seeds and reserving the sweet, fruity puree.
  3. Pour on top of the bread pudding and leave to seep.
  4. Vanilla Cream Sauce: Melt butter in a medium-sized saucepan over low heat. Once melted, increase the heat to medium and add the flour. Whisk together for about 10 minutes until it has a nutty aroma, but make sure not to brown the roux.
  5. Add the salt, cream, and sugar, whisking until the mixture becomes thick. Remove from the heat and stir in the vanilla extract. If your sauce is too thick, you can add a few tablespoons of soy milk to loosen the sauce a bit.
  6. Drizzle or pour a generous amount of the vanilla cream sauce over a warm single serving of the raspberry bread pudding and enjoy immediately!

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Before I end tonight’s post, do check out my Blueberry Bread Pudding recipe that I tackled back in 2017. I also made an all-crust bread pudding with dates from 2014; it’s not up on my blog only because I made it out of the blue one night with leftovers from an afternoon tea party I held when I was still living in Australia.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry Bread Pudding

Blueberry Bread Pudding

Hello Everyone! I apologise for posting a day late – I got home quite late last night. Actually that’s a lie, I got home at a decent hour but because I was super full from the Korean BBQ Buffet Dinner that I had with two of my colleagues, I just wanted to take a shower and then go to sleep. Even though we work together and basically see each other 6 days a week for 8 hours, we don’t really get to just chill and catch up with each other, be it talking about our personal life or just random office gossip. All in all a great night with great company over great food.

In other news, I hope everyone had a great weekend, celebrating with their Mom’s on Mother’s Day. Ours didn’t quite go as planned, or well it did but we all ended up disappointment so to say. We, or my Mom actually, wanted to try out a restaurant that she had been eyeing for a while now for their breakfast buffet. We got there all excited and everything only to be disappointed with the buffet itself – or should I even call it a buffet really? To me, there wasn’t a substantial amount of food to call it a buffet, and hello?! What breakfast buffet doesn’t have an egg station?! I was immensely frustrated that I could not have sunny side up eggs, or scrambled eggs to go with my… Soggy hash browns and non-existent beef rashers, but instead had to suffice to cold pancakes and waffles. Outrageous. They had fried noodles though, which at first I thought was probably the only thing that could save me from further dissatisfaction – but I most definitely regretted taking a plate full of it. The noodles were subpar but paired with the most bitter vegetables ever which was enough for me to just push the plate away. A waste I know, but I couldn’t risk an upset tummy at that point. So what did I actually eat? Their assortment of breads and under-seasoned prawn noodle soup – a lot of it just to get my money’s worth. My Brunei friends/followers, if you’re wondering what restaurant I’m talking about, it’s Anjung Saujana at the International Airport. Their al a cart menu looked comparatively better, but meh, still not enticing enough for me to ever step foot in there again to be brutally honest. Sorry!

Blueberry Bread Pudding

Blueberry Bread Pudding

That aside, I was able to save Mother’s Day by putting together a lovely Blueberry Bread Pudding, filling it up with basically anything and everything I had left lying around from the previous blueberry recipes I have whipped up for Amcarmen’s Kitchen. I had some leftover white chocolate chips from my Blueberry Lemon & White Chocolate Scones, leftover ricotta cheese from last week’s recipe of Blueberry & Ricotta French Toast Roll Ups, and the most important leftover ever – the bread crusts from last week’s recipe as well (remember I said not to discard the bread crusts in that post? This is why).

So back when I was still living in Sydney, I think at that time I was just starting my final year of university, I hosted a little flowery tea party for 4 lovely friends of mine one fine weekend afternoon. One of the eats on the menu was finger sandwiches, and to be completely honest, I forgot what we actually put in them. I have a feeling it was tuna or egg sandwiches, but I really cannot remember. Anyway, that’s not the point, the point is that finger sandwiches usually have the crusts cut off and I distinctly remember that time saying that I was going to keep the crusts and make something out of them. If I remember correctly, I did make an all-crust bread pudding out of them, and this was the caption to the end result when I posted a photo of it on Instagram:

Any normal person would’ve either thrown them away or fed them to the pigeons – I am not a normal person. So instead of throwing leftover bread crusts from the tea party, I went on and made a bread pudding with almond flakes and dates out of it #freshfromtheoven #someonecomeoverandeatitwithme #foodporn #foodgasms — click here to see the full image of my Date & Almond Flakes Bread Pudding from way back in 2014.

Blueberry Bread Pudding Ingredients

PREP TIME 1 HOUR | COOKING TIME 1 HOUR | SERVES 12

INGREDIENTS

  • 200g ricotta cheese
  • 1 punnet (125g) fresh blueberries
  • 3 large free range eggs
  • 2 cups milk
  • 1/4 cup white chocolate chips
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Handful of flaked almonds
  • Granulated sugar (optional)
  • Leftover bread crusts + half a loaf of white bread
  • Unsalted butter, for greasing

METHOD

  1. Grease a rectangular baking dish, mine was about 7.5″ x 11″ in size, with the unsalted butter.
  2. Cut the crusts off the remaining half loaf and lay the bottom of the baking dish with the crusts, making sure to cover as much of the bottom as you can.
  3. Spread all of the ricotta cheese on top of the bread crusts and top with half of the blueberries and half of the white chocolate chips.
  4. Cut the crustless slices of bread diagonally in half and arrange to cover the layer of ricotta cheese, blueberries, and white chocolate chips. Set aside.
  5. Whisk together the eggs, milk, maple syrup, ground cinnamon, and ground nutmeg until well combined. Pour over the bread, making sure to press the bread down to absorb the egg mixture.
  6. Top with the remaining blueberries, white chocolate chips, and flaked almonds. Sprinkle about a tablespoon of granulated sugar on top if you wish. Cover with aluminium foil and let it sit for about an hour before baking.
  7. Preheat oven to 180C (350F or gas mark 4) about 45 minutes into its sitting time. Baked, covered for 30 minutes, and then uncovered for another 30 minutes or until lightly browned and set.
  8. Let it stand for 5 minutes before serving. Enjoy!

Blueberry Bread Pudding

Blueberry Bread Pudding

BON APPÉTIT

– Ally xx

myTaste.com