Double Chocolate Caramel Bread Pudding

By bakeaholic

When you are in the mood to splurge, this fits the bill. To guild the lily, you can serve this with an easy custard sauce. Simply melt 1 cup good quality vanilla ice cream, stir in 2 tbsp. rum, Amaretto or another favourite liqueur, and spoon on top of each serving.

Ingredients

• 6 thick slices egg bread
• 6 oz. white chocolate, chopped
• 3 cups hot milk
• 5 eggs
• 3/4 cup brown sugar
• 2 tsp. vanilla
• 3 chocolate caramel bars, broken into sections (52 g. each)

Details

Servings 8

Preparation

Step 1

1. Remove the crusts from bread; cut bread into cubes. You should have about 6 cups. Reserve in a large bowl.
2. In a medium bowl, place white chocolate. Pour hot milk over chocolate; allow to rest 5 minutes. Whisk until smooth.
3. In a large bowl, whisk eggs with sugar and vanilla; beat in milk mixture. Pour over bread cubes. Cover and refrigerate at least 2 hours.
4. Butter a 2 qt. baking dish. Spoon bread mixture into dish. Press pieces of chocolate into the bread evenly.
5. Bake, uncovered, in a preheated 350 degree F. oven for about 40-45 minutes or until puffed and set. Cool for at least 15 minutes before serving.