White Chocolate Bread Pudding
IC cookbook by Julie Beyer
- 2 c whole milk
- 1 c sugar
- 1 3/4 qt heavy cream
- 1 1/4 lbs white chocolate, chopped
- 4 eggs
- 15 egg yolks
- 1 loaf day old French bread, cut into 1 in slices
- aluminum foil
Preparation time 15mins
Cooking time 105mins
Preheat oven to 350. Heat milk, sugar, and all but 1/2 c cream in a heavy saucepan over med heat until the mixture just begins to bubble around the edges. Do not boil. Remove from heat. Stir in 10 oz white chocolate until melted. Let cool 10 min. Lightly beat whole eggs and yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream.
Arrange half the bread slices in a 9x13 baking dish. Pour half the egg mixture over bread. press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 min until pudding is set and golden.
Meanwhile, bring remaining cream just to a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over the bread pudding.