Bread Pudding is one of those comfort foods that makes a cold, rainy day worth being trapped inside. The smells of vanilla and white chocolate really warmed our house Sunday as I was preparing this! Believe it or not, being the cooking fanatic I am, I had never really tried to tackle bread pudding before. It’s a very easy dish to make but very hard to get the flavor just right. Make it too sweet and it becomes too rich to stand much of it. Too bland and it just takes like chopped up rolls baked in some cream. This recipe was very easy to follow and yielded a good bread pudding. I used the leftover Hawaiian rolls that we had from Easter so those gave a very nice flavor to the dish. The white chocolate was not too over-powering and actually I could have stood just a little more sweetness in the dish. Maybe next time I’ll try adding just a bit more sugar. Also, I added some almond extract to the dish. It gave it a great depth of flavor and you could even add some chopped almonds to the mix! I opted for no raisins in mine even though it is a traditional topping. Also, I am so sorry but I completely forgot to take a picture of it out of the oven! By the time I remembered, the dish was almost gone!
|3||cups whipping cream|
|10||ounces white chocolate|
|1||loaf French bread or leftover rolls or bread|
|8||ounces white chocolate, melted|
|3||ounces heavy cream|
|2||tablespoons chocolate shavings (to garnish)|
Preheat oven to 275.
Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
Pour this into white chocolate mixture and blend.
Place the bread in the baking dish & pour half the cream mixture over the bread.
Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
Cover with foil & bake for 1 hour.
Remove foil & bake 15 minutes longer, or until top is golden.
To make the sauce.
In a double boiler, melt 8 oz white chocolate with the cream.
Remove from the heat & stir until blended.
To serve: Let the pudding cool to room temperature.