Since this Sunday is Easter I'm having my immediate family over which includes my mother, and my sister and her husband. Obviously, the one thing you need after a huge holiday meal....is a gut busting dessert. DUH!!
I'll be making this gem. I first tried it while I was shooting a friends wedding. Her fiance is from New Orleans and made this for all of us Kansas folk at the rehearsal dinner. I died. Then I ate another piece, and died again. Then I asked him for the recipe and he said he "googled" it. I've made it six times since then. You should make it too!!!
Note: This is one of those recipes that is better the next day. Therefore I'll be making mine on Saturday afternoon to enjoy on Sunday afternoon. (Keep it in the fridge. I can't guarantee a corner won't be picked at!) The flavors really come together and when you take an extremely large piece out, heat it in the microwave for about 40 seconds (with the sauce of course) and then dig in....you'll think you've died and gone to heaven. I mean it!!! And for the record, I didn't think I liked bread pudding before this treat came into my life. I'm dreaming of Easter already!
|Photo from -A bit of Bees Knees|
White Chocolate Bread Pudding (Epicurious)
Bon Appétit | December 1996
- 8 ounces French bread, cut into 1-inch pieces
- 3 1/2 cups whipping cream
- 1 cup milk (do not use low-fat or nonfat)
- 1/2 cup sugar
- 18 ounces good-quality white chocolate (such as Lindt or Baker's),coarsely chopped
- 7 large egg yolks
- 2 large eggs
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.
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.