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White Chocolate Bread Pudding
in Diana's Recipe Book
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Serve this delicious bread pudding with a creamy white chocolate sauce, and use cinnamon-raisin bread if desired, instead of white bread, giving your pudding that very wonderful aromatic flavor.............
6 ounces white baking chocolate
2 cups half-and-half or milk
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine
3 eggs, slightly beaten
2 tsp. vanilla
5 cups white bread cubes,
or cinnamon-raisin bread cubes
(cut up into 1/2 inch cubes)
White Chocolate Sauce (see recipe below)
Preheat oven to 325 degrees F.
MICROWAVE white chocolate, half-and-half, sugar and butter in large microwavable bowl on HIGH 4 minutes, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in eggs and vanilla, add raisins (if using) and pour over bread cubes in 2-quart baking dish. Place dish in larger baking pan, and place in oven. Carefully pour boiling water to come 1 inch up side of baking dish.
BAKE 40 to 45 minutes or until knife inserted near center comes out almost clean. Serve warm with White Chocolate Sauce and Vanilla Bean Ice Cream (optional).
White Chocolate Sauce:
8 ounces white chocolate
3 ounces heavy cream
In the top of a double boiler over hot water, melt white chocolate. Remove from heat and mix in heavy cream. Spoon over bread pudding.
Makes 8 servings.
|Date: July 24, 2002|