White Chocolate Bread Pudding
One thing we always have in this area of Louisiana, an abundance of french bread. You can make my Garlic Sautéd Shrimp for dinner, use half the loaf to soak up the creamy butter sauce, and then use the other half of the loaf to make this for dessert!
I hope that if you aren't such a fan of white chocolate that this doesn't scare you off from trying it. I used to be one of those people who didn't really care for white chocolate. This bread pudding though, it is just heaven. The bread pudding soaks up all the white chocolate milk mixture to make a moist bread pudding and the white sauce that goes on top is just divine!
People think bread pudding is hard to make. Once you start testing it out to find the right recipe you like, it is so easy. I hope this one will be the one for you. I do not like my bread pudding eggy or dry. I think this delivers.
- 7oz french bread- torn into small cubes
- 2cups heavy cream
- 2cups milk
- 2cups white chocolate (13oz bag)
- 4 eggs
- 1/2 cup sugar
- 2tsp vanilla
- 1/4tsp salt
- 1tbsp butter for buttering your pan
- Heat the heavy cream in a pot with 1 cup of milk
- Pour in the white chocolate chips and turn off heat, let it sit and melt
- In a bowl, whisk the eggs, sugar, vanilla and salt
- When the milk and white chocolate mixture has cooled some, add the cold cup of milk
- Slowly add this mixture to the egg mixture while whisking (adding this too fast will scramble your eggs, not good!)
- Once all milk mixture is added, add your torn up french bread to the bowl and let it soak for about 15-20 minutes.
- Butter your pan you will bake in and pour in the bread mixture
- Bake for about 60-70 minutes on 350
White Chocolate sauce
- 6oz white chocolate
- 1 1/2 cups of heavy cream
- Bring the heavy cream to a boil and turn the heat off
- Pour in white chocolate and allow it to melt
It will look runny, but that is okay. When the bread pudding comes out the oven, let it sit for a minute so it will "deflate" and then you can pour as much as you want on top. You may not want to pour the entire mixture, I usually do not. I refrigerate the remaining sauce for drizzling on top later or another use.