Directions: |
Directions:Slice French bread into 1/2 inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks. Using a wire whisk, whip until well-blended. Set aside.
In a large sauce pan, combine whipping cream, milk and sugar. Bring mixture to a low simmer, then add white chocolate. Using a wire whisk, stir until chocolate is completely melted. Remove pan from heat and, stirring quickly, add whipped eggs to the cream mixture. Blend thoroughly to keep eggs from scrambling. In a 9" x 13" dish, place bread slices in 2-3 layers. Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread. Pour remaining cream mixture over the bread and repeat process. Cover dish with aluminum foil and allow to soak a minimum of 5 hours or overnight is better.
Preheat oven to 300 degrees.
Bake, covered, for approx. 1 hour, then remove foil and bake 45 additional minutes or until top is golden brown. This bread pudding is actually better if chilled in the refrigerator overnight after baking, then cut into squares and heated in individual portions in the microwave.
Before serving, create a white chocolate sauce by combining 8 oz. of melted white choc. and 3 oz. of heavy whipping cream. This may be done in microwave or double boiler. If using microwave - microwave on half power and stir often. Heat in 30 second increments. If heating on stove - heat over medium low, stirring constantly so chocolate does not burn.
Serve generous portion of the sauce on each piece of bread pudding. Top with dollop of whipped cream! |
This recipe for White Chocolate Bread Pudding is from