- 8
- 45 mins
- 150 mins
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
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.