Ingredients: |
Ingredients: 7 egg yolks
2 Whole eggs
1/2 cup sugar
1 tbls. Vanilla Extract
3 cups Whipping Cream
1 cup Milk
1 (10 oz.) White Chocolate
12" Loaf French Bread, sliced into 1 inch pieces, dried in oven
(Use stale bread or place sliced bread in a 275 degree oven to dry)
Pinch Salt
Note: You will also need 1 oz. Dark chocolate. Grate the chocolate squares on a cheese grater to make chocolate shavings for garnish.
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Directions: |
Directions:PROCEDURE FOR BREAD PUDDING:
Preheat oven to 350 degrees. In a large saucepan, heat the whipping cream, milk and sugar over a medium heat. When hot, take off the heat and add the white chocolate pieces. Stir until melted.
Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour.
Place the stale sliced bread in the pan. Pour half the bread pudding mixture over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix.
Cover the pan with aluminum foil and bake at 350 degree for 1 hour. Take the foil off and continue to bake for an additional half hour, until it is set and golden brown.
PROCEDURE FOR SAUCE:
Bring the cream to a boil in a small sauce pan. Take off the heat and add the white chocolate. Stir until smooth and completely melted. Spoon over bread pudding.
TO SERVE:
You can either serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate shavings, or cut it into triangles, like we do at the restaurant. To make the triangles, do the following:
Chill the bread pudding until completely set and firm (about 6-8 hours). Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into 4, 4 ½ X 4" squares, then cut the squares in half to make 8 triangles. Place the triangles on a cookie sheet and heat in a 275 degree oven for 15 minutes. Serve with sauce and garnish. |
This recipe for White Chocolate Bread Pudding is from