Biaggi's White Chocolate Bread Pudding

By SuzyHomemakerGoneBad

This recipe was originally posted on .

Ingredients

• 3 cups heavy whipping cream
• 1 cups whole milk
• 1/2 cups granulated Sugar
• 12 ounces white chocolate ( rough chopped)
• 2 each eggs
• 6 each egg yolks
• 2 each baguettes - large

Details

Servings 8
Adapted from almostdailyramblings.blogspot.com

Preparation

Step 1

Pudding Base:
Combine the cream, milk and sugar in a sauce pan over medium heat. Bring to a simmer stirring to dissolve the sugar. Remove from the heat and whisk in the chopped white chocolate until smooth.

In a separate bowl whisk together the eggs and egg yolks. With a ladle, one ladle at a time, slowly whisk the warm chocolate mixture into the eggs mixture. After you have added almost half of the warm mixture to the eggs, reverse the process adding the egg mixture to the chocolate until it is well mixed. This is called tempering. This mixture now needs to be chilled down to 40°. Either use an ice bath and refrigerate or refrigerate overnight.

Cut the crust off of the baguettes and cube the bread in 1” cubes. Add the bread cubes to the cold mixture (the mixture really needs to be well chilled) and fold until well coated.

Refrigerate the bread mixture for at least 2 hours – 3 or 4 is better.

Baking:
Select your large ramekin or custard crock and spray with a non-stick baking spray (or PAM) and fill until slightly heaping. Do not press down.

Place the filled ramekins in a large baking dish and add water to about ½ inch. Cover with plastic wrap and then cover with aluminum foil.

Bake at 300° for 50-60 minutes or until the internal temperature reaches 140°. Remove the foil and plastic and bake an additional 15 minutes until golden brown. Remove and cool.

If not serving the same day, wrap with plastic and refrigerate for up to 4 days.

The puddings may be heated covered with foil in a 275° oven or heated individually in the microwave covered with plastic. While the puddings are heating, warm the chocolate sauce in a sauce pan. Carefully remove the puddings from the crocks, using a paring knife to release the edges if necessary. Serve browned side up and cover with the chocolate sauce.

Garnish with berries, mint leaves, shaved chocolate, or similar decorative touches.