Sunday, October 7, 2012

White Chocolate Bread Pudding

We made this the night Chris and Kristy got engaged.  It was the first time I had ever made bread pudding and was surprised at how easy and delicious it was.


3 c. whipping cream
10 oz. white chocolate
1 c. milk
1/2 c. sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces, dried in oven
2 tbsp. chocolate shavings

8 oz. melted white chocolate
3 oz. heavy cream

Heat whipping cream. Add melted white chocolate - I melted chocolate in the microwave but original recipe said to do it using a double boiler to avoid from scorching. When chocolate is melted, remove from heat. Heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan. Pour 1/2 mixture over bread and let settle. (Let bread soak up mixture.) then top with rest of mixture. Cover with foil and bake for 1 hour at 275 degrees. Remove foil and bake 15 minutes until top is golden brown. Serve hot or cold. Top with sauce and sprinkle with chocolate shavings.
SAUCE: Melt white chocolate in double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. NOTE: May be kept at room temperature.

Variation:  You could add any liquor to the sauce for a little extra kick.  I added a little rum to the sauce - similar to rum cake.  It was delicious.