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White Chocolate Bread Pudding




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 2 cups whipping (heavy) cream
  
• 2 cups half-and-half
  
• 8 ounces white baking bars (white chocolate), cut into 1/4- to 1/2-inch pieces
  
• 1 1/2 cups sugar
  
• 8 egg yolks
  
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
  
• 1 baguette (about 25 inches), thinly sliced
  
• 1 package (12 ounces) frozen raspberries, thawed
  






Instructions



1. Heat oven to 325. Grease shallow 3-quart casserole. Heat whipping cream and half-and-half to boiling in 3-quart saucepan over medium-high heat, stirring constantly. Stir in baking bar pieces, remove from heat.
   
2. Beat sugar, egg yolks, vanilla and salt in large bowl with mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
   
3. Line bottom and side of casserole with baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into pan until 1 inch deep.
   
4. Bake uncovered 45 minutes. Cover with aluminum foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes ot clean.
   
5. Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.
   






Final Comments


10 servings.