White Chocolate Bread Pudding
with White Chocolate Sauce
I am not
going to lie. This is not low fat. It is not low carb. It is not healthy… but
it is so incredibly rich and creamy I broke all of my internal rules to make
this dish. I followed it exactly the way
that Epicurious made it, all the eggs, cream, sugar, and chocolate. It will be
worth making and eating it!
Ingredients:
-
8
ounces French bread, cut into 1 inch pieces.
-
3
½ cups whipping cream
-
1
cup whole milk
-
½
cup sugar
-
18
ounces quality white chocolate (such as Lindt), coarsely chopped
-
7
large egg yolks
-
2
large eggs
Directions: Preheat oven
to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry,
about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven
temperature to 350°F. (I baked them the night before.)
Combine 3 cups whipping
cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan.
Bring to simmer over
medium heat, stirring until sugar dissolves. Remove from heat.
Add 10 ounces white
chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and
eggs in large bowl to blend.
Gradually whisk in warm
chocolate mixture.
Place bread cubes in
2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes
into chocolate mixture. Let stand 15 minutes.
Gently mix in remaining
chocolate mixture. Cover dish with foil. Bake pudding 45 minutes.
Uncover and bake until
top is golden brown, about 15 minutes. Transfer pudding to rack and cool
slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm
covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup
cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add
remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with
warm white chocolate sauce.
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