White Chocolate Bread Pudding

By MJH

Ingredients

• Cook’s Notes:
• 4 -5 rolls or 1 loaf Brioche
• 11 ounces white chocolate chips, like Ghirardelli®
• 2 1/2 cups half & half
• 2 cups heavy cream
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 3 large eggs
• 5 large egg yolks
• 1 cup dried nectarines, chopped
• zest of 1 large lemon
• Half & half can be replaced with milk.
• Dried nectarines can be replaced with a fruit of choice, like raisins, cranberries, or cherries.

Details

Adapted from melecotte.com

Preparation

Step 1

Preheat oven to 325 °F.

Spray a 3-qt (9″ x 13″) baking dish with vegetable or canola spray.

Cut the brioche loaf into 1 inch cubes.

Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute.

In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined.

Pour mixture over bread.

Let stand for 10-15 minutes to allow liquid mixture to soak into bread.

If mixture is not completely soaked, add more milk.

Bake 60-75 minutes, until custard is set and brioche is golden.

Serve warm or cold.