For full disclosure, the below recipe contains a lot of whipping cream, half and half, and a fair amount of white chocolate. Low fat, it is not, but if you even remotely enjoy bread pudding, this is one to try. It was sweet, but not overly so, with a deliciously crunchy exterior, and a soft and tender interior. The white chocolate sauce was creamy and had a great white chocolate flavor that complemented the bread pudding beautifully. It paired quite nicely with some fresh raspberries and Graeter's Black Raspberry Chip ice cream (not pictured). Without further ado...
Bread Pudding with White Chocolate
Serves 6 - 8
- 3 ounces French baguette, torn into bite sized pieces (I cut about 3/4 of a large baguette into small pieces)
- 1 1/2 c. half and half
- 1/2 c. whipping cream
- 4 oz. white chocolate
- 1 egg
- 4 egg yolks
- 1/4 c. sugar
- 1/2 tsp. pure vanilla extract
- 3/4 c. whipping cream
- 4 ounces white chocolate, finely chopped
- Semisweet chocolate curls
- Fresh mint leaves
- Fresh raspberries
Melt 4 ounces white chocolate in double boiler or in microwave. Watch carefully, white chocolate scorches easily. In medium bowl, beat egg, egg yolks, and sugar, until well blended. Whisk in several tablespoons of the hot cream mixture to temper egg mixture. Whisk tempered egg mixture into remaining hot cream mixture and stir in vanilla. Add melted white chocolate and whisk until blended. Pour over bread pieces and bake 35-40 minutes. Remove from oven and set aside to cool.
In a small saucepan, beat 3/4 c. cream until hot, but not boiling. Add 4 ounces finely chopped white chocolate, whisking until melted and thoroughly blended. Cut bread pudding into wedges and top with White Chocolate Sauce. Garnish with chocolate curls, mint leaves, and raspberries. Bread pudding may be served warm or at room temperature. Sauce should be warm.
Source: Colorado Collage
Very sticky and tasty.
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