White Chocolate Chip Bread Pudding with King Caramel Sauce

By carvalhohm

Ingredients

• 1 (16 oz.) King's Hawaiian Original Bread; cut into one-inch cubes
• 2 cups heavy cream
• 1 1/4 cups white chocolate chips
• 1 1/2 cups sugar
• 2 cups milk
• 2 eggs, beaten
• 3 egg yolks, beaten
• 2 tsp. vanilla extract
• 2 cups toasted pecans, chopped

Details

Adapted from kingshawaiian.com

Preparation

Step 1

Cut bread into cubes the night before and leave out to become a tad stale.

In medium saucepan, heat cream over medium heat. Meanwhile, place white chocolate chips in large mixing bowl. When cream comes to simmer, remove pan from heat and slowly pour over chips, whisking until chips melt. Whisk sugar into mixture, add milk, eggs, egg yolks and vanilla.

Add bread to bowl, gently stirring to coat cubes. Set mixture aside to allow bread to soak, tossing periodically. (About 30-40 minutes or so).

Toss pecans into soaked bread mixture, then pour into baking dish. (Individual dishes can be used for single servings).

Place in 350 degree oven for about 45 minutes. Test bread pudding to make sure top is golden brown and inside is cooked (not too dry though).

Remove from oven and serve with caramel sauce.


King's Caramel Sauce Preparation

In large saucepan, combine sugar, water and corn syrup and put over high heat and cook until sugar dissolves and begins to boil. Note: Do not stir sugar as this could cause it to seize.

While sugar is cooking, combine cream, butter and salt in saucepan over medium heat. Keep an eye on sugar while heating cream to keep it from scorching. Cook until butter melts, stirring it into cream. When mixture comes to simmer, remove from heat.

Continue to cook sugar until it darkens to rich caramel color, 9-15 minutes. Swirl pan as sugar darkens.