White Chocolate Bread Pudding

By mhatkinson

You can either serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate sprinkles or cut into triangles like we do at the restaurant.

To make triangles:
-Chill the bread pudding until set and firm (6-8 hours)
-Loosen the sides from the pan with a knife and invert the bread pudding onto a cutting surface.
-Cut into 6-4 1/2" x 4" squares and then cut squares in half to make 12 triangles.
-Place the triangles on a cookie sheet and heat in a 275F oven for 15 minutes
-Serve with sauce and garnish.

Ingredients

• Bread Pudding:
• 6 cups whipping cream
• 2 cups milk
• 1 cup sugar
• 20 oz. white chocolate (broken into small pieces)
• 4 whole eggs
• 15 egg yolks
• 24 " loaf of French bread (use stale bread and cube bread in 1-inch squares)
• Sauce:
• 8 oz white chocolate (broken into small pieces)
• 1/2 cup whipping cream
• Garnish:
• 1 oz dark chocolate

Details

Servings 12

Preparation

Step 1

Preheat oven to 350F.
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 cubed French bread in the 12" x 9" x 2" pan. Pour 1/2 the bread pudding mix 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 in a 350F oven for 1 hour. Take off the foil and continue to bake for an additional 1/2 hour until it is set and golden brown.

For sauce, bring the cream to a boil in a small saucepan. Take off the heat and add the white chocolate-- stir until smooth and completely melted. Spoon over bread pudding.

Grate the dark chocolate and sprinkle on top of each serving.