MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Resal's White Chocolate Bread Pudding
Categories: Desserts, Puddings, Breads, Booze, Dairy
Yield: 7 Servings

6 Croissants; day-old, in 1"
- cubes
1/4 c Butter; melted
1/4 c Butter; cold
1 qt Half & half; divided
8 oz White chocolate; divided
3/4 c Sugar
1 tb Vanilla extract
7 Eggs Sauce

MMMMM------------------WHITE CHOCOLATE BAILEY'S-----------------------
1 c Whipping cream
8 oz White chocolate; in small
- pieces
1/4 c Baileys Irish Cream

MMMMM---------------------RUM CARAMEL SAUCE--------------------------
1/2 c Sugar
1/2 c Whipping cream; room temp
1 tb Butter; cold, cut-up
1 ts Vanilla extract
1 ts White rum

Set oven @ 350ºF/175ºC. Butter a 9" X 13" X 2" pan.

Cover bottom of the buttered pan with croissant cubes.
Drizzle the melted butter over the cubes. Bake until brown,
about 4 minutes; remove from the oven.

In a small sauce pan, heat but do not boil, the
half & half. Break half of the white chocolate into small
chunks. In a medium bowl, place the chunks. Pour the hot
half & half over the chocolate. Whisk until smooth. Stir
in sugar, mixng well. Add the vanilla, then whisk in the
eggs. Pour the mixture over the croissants; soak 10 minutes.
Shave remaining chocolate; stir into mix. Dot top with bits
of cold butter. Cover with foil and bake for 1 hour.

TO MAKE THE WHITE CHOCOLATE BAILEYS IRISH CREAM SAUCE, in a
double boiler, bring the 1 cup of whipping cream to a boil.
Add the white chocolate pieces. Mix until the sauce is
smooth. Stir in 1/4 cup Baileys.

TO MAKE THE RUM CARAMEL SAUCE, in a dry nonstick saucepan
over high heat, melt the 1/2 cup of sugar and stir while
cookng until it browns to a caramel color. Add the 1/2 cup
of whipping cream; stir until smooth. Add the 1 tablespoon
of cut-up cold butter, stir until smooth. Add the 1 teaspoon
of vanilla and 1 teaspoon white rum.

Serve bread pudding hot topped with the sauces.

Makes 6 to 8 servings.

Recipe by: Resa's Prime Steakhouse and Piano Bar, 14641
Gladebrook Drive, Houston, Texas
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Cheese Filled Croissants
Categories: Five, Breads, Dairy, Fruit, Cheese
Yield: 8 Servings

4 oz Cream cheese, softened
1/4 c Vanilla yogurt
1/8 c White sugar
3 lg Strawberries; diced
8 oz Tube refrigerated dinner
- roll dough

Preheat oven to 375ºF/190ºC. Grease a baking dish.

Stir cream cheese, yogurt, and sugar together in a bowl
until smooth. Fold strawberries into cheese mixture.

Separate crescent roll dough into 8 triangles. Spoon cream
cheese mixture into the middle of each triangle and roll
dough around the filling, starting at the smallest end.
Pinch to seal and place in the prepared baking dish.

Bake in the preheated oven until puffed and golden-brown,
13 to 15 minutes.

RECIPE FROM: http://allrecipes.com

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