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Bread Pudding with White Chocolate and Dried Fruit
in Diana's Recipe Book
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This is a very versatile recipe, any dried fruit or combination of can be used to make a delicious bread pudding to serve anytime of the year. The white chocolate makes it especially yummy.
If desired, you may vary the type of bread you use in making this pudding. Try egg bread, or brioche, or even croissants...............Diana
8 cups French bread crumbs*
1/2 cup dried tart cherries, dried cranberries, dried blueberries, raisins or dried currants
4 (1-ounce) squares white chocolate or 4 ounces white baking bar
2 1/2 cups water
1 (14-ounce) can sweetened condensed milk
3 eggs, beaten
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice from concentrate
Preheat oven to 350ºF. In 13x9-inch baking dish, stir together bread cubes and dried fruit; spread evenly in dish.
In heavy small saucepan, melt white chocolate over very low heat, stirring constantly. In large bowl, combine water, condensed milk, eggs, melted butter, lemon juice, and melted white chocolate; pour evenly over bread cubes. With spoon, press bread down to moisten completely.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Serve warm or let cool. Store leftovers covered in refrigerator.
*NOTE: To make dry bread cubes, preheat oven to 300º. Cut bread into 1/2-inch thick slices; cut slices into 1/2-inch square pieces. Spread in single layer in 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice. Cool. Bread will continue to dry and crisp as it cools. (Or, loosely cover bread cubes. Let stand at room temperature 8 to 12 hours; turn once.)
Makes 10 servings.
|Date: October 1, 2002|