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    You are in: Home / Community Forums / Cooking Q & A / Question:White Chocolate Bread Pudding With Raspberry and Wh
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    Question:White Chocolate Bread Pudding With Raspberry and Wh

    Thu Apr 11, 2013 10:25 pm
    Semi-Experienced "Sous Chef" Poster
    White Chocolate Bread Pudding With Raspberry and White Chocolate

    I baked the Nordstrom bread pudding, but it doesnt look like the Nordstrom pudding. I cut the french bread 1/2 inch round vertically. I used french bread, because its softer then baguette. Can someone explain to me how to cut the bread. To me the receipe doesnt give enough details on how to cut the bread. Maybe, you can give a link with a video with the steps on how to cut the bread. I appreciate your help.

    Can the rasberry and chocolate sause be frozen. If not how long will it last on the refrigerator before it expires. If I want to bread pudding the next day I bake. Do I heat up the bread pudding and chocolate & rasberry sause in the microwave? Or should I brush sweet cream butter on the bread pudding and then bake it for 12-15 minutes? Do I heat up the rasberry & chocolate sause in the microwave & then sprinkle it over the bread pudding?

    Another, thing that I noticed is that this receipe did'nt add the cool whip, rasberries, white strips and green leaves that Nordstrom places on the plates when they serve this delicious dessert.

    Thanks a lot!
    Thu Apr 11, 2013 11:07 pm Groupie
    When you click on the "Ask a Question" link, you come to the Q&A Forum, where members of the community will try to answer your question. Most recipe writers do not monitor this forum; if you want to ask the poster directly, click the down-arrow next to his/her name, and choose "Contact This Chef" from the menu which appears.

    If you changed ingredients, then you cannot expect the recipe to come out the same. That being said, as long as it tastes good, it shouldn't matter if it looks exactly the same as the Nordstrom version.

    The raspberry sauce can be frozen. The chocolate sauce cannot, but should be good in the refrigerator for at least a week or ten days. If you are trying to make the individual servings from refrigerated pudding, I would follow the instructions, but perhaps bake it an extra 2-3 minutes until it is hot all the way through (stick a metal skewer or thin knife in the center of the piece of bread pudding and wait 10-15 seconds; if the metal is warm, then the pudding is heated through). The raspberry and chocolate sauce may be used warm or room temperature; as long as it's free-flowing, you do not need to warm it up unless you want it hot. If the sauces are too thick to pour, you can warm them up in the microwave.

    This is not supposed to be identical to the Nordstrom recipe, but merely a close approximation. You can decorate the plate however you like. I very much doubt Nordstrom uses Cool Whip on their plates; it's probably real whipped cream.
    Chicagoland Chef du Jour
    Fri Apr 12, 2013 7:48 am Groupie
    Based on what is available in my markets & bakeries, baguettes tend to be drier, firmer and smaller in diameter, in my opinion. As a result, the texture may be a bit different after baking.
    As pointed out, as long as you like the bread you substituted, it's all good.

    Depending on how you arranged the slices in the pan, the end result may look different. I'm sure they have their own unique twists just like any chef does.

    Agreed, Nordstrom's would likely use the real deal when it comes to whipped cream. They may have stabilizers it in to give the whipped cream more body so it does not melt & run before serving.
    Fri Apr 12, 2013 12:02 pm
    Semi-Experienced "Sous Chef" Poster
    Thanks a million to everyone that responded my questions. I really appreciate your help.[img][/img]
    Chicagoland Chef du Jour
    Fri Apr 12, 2013 7:02 pm Groupie
    Your welcome. THis is a great community of fabulous & helpful chefs! Just ask icon_biggrin.gif

    By the way, you can continue a conversation and ask as many questions as you like within the same thread. I think there may be 3 thread running now. It will help you keep track.

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