White Chocolate Bread Pudding

Last night we celebrated Mardi Gras with a real New Orleans-style dinner. The standout of the meal was the dessert–a recipe I came up with for the meal. It’s sinfully rich and worth every calorie. 

White Chocolate Bread Pudding

1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups white chips
1 large egg
1 teaspoon vanilla extract4 ounces French bread with crust, cut into ¾ -inch cubes (about 4 cups)Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup white chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

 

White Chocolate Bread Pudding

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