White Chocolate Bread Pudding

By mrshermes2002

Ingredients

• 2 cups heavy cream
• 2 cups half/half
• 8 oz white chocolate baking bars, chopped
• 1 ½ cups sugar
• 8 egg yolks
• 1 tsp vanilla
• ¼ tsp salt
• 1 baguette, thinly sliced
• 12 oz package frozen raspberries, thawed

Details

Servings 8
Preparation time 45mins
Cooking time 150mins

Preparation

Step 1

Preheat oven to 325°. Grease a shallow, 3 quart casserole dish.

Heat heavy cream and half/half to boiling in a saucepan over medium-high heat, stirring constantly. Stir in chocolate chunks and remove from heat.

Beat sugar, yolks, vanilla and salt in a large bowl with mixer on medium speed until creamy. Gradually add cream mixture, beating constantly until smooth.

Line the bottom and sides of casserole dish with baguette slices. Pour 2 cups of the cream mixture over the bread. Let stand 3-4 minutes. Add remaining baguette slices. Pour remaining cream mixture and let stand 3-4 minutes longer.

Place casserole dish in a roasting pan and fill the roasting pan with 1 inch of boiling water. Bake uncovered for 45 minutes. Cover with foil the bake 1 hour longer or until knife inserted on edge comes out clean.