White Chocolate Bread Pudding
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
Pudding:
3 cups heavy cream
10 oz. white chocolate, chopped
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, cut into 1/4-inch thick slices
2 tbsp. chocolate shavings, for garnish
Sauce:
8 oz. white chocolate, chopped
1 cup heavy creamRecipe
In a medium saucepan, heat the 3 cups cream, but do not boil. Remove from heat, add the white chocolate, and stir until melted and smooth. In a double boiler over barely simmering water, beat the milk, sugar, eggs and egg yolks together, and heat until warm. Blend the egg mixture into the cream and chocolate mixture.
Preheat the oven to 275 F. Place the bread slices in a 9 x 13 inch baking pan. Pour half of the chocolate mixture over the bread. Let rest for 30 minutes, then pour in the rest of the chocolate mixture. Cover the pan with aluminum foil and bake 1 hour. Remove the foil and bake for another 15 minutes, or until golden brown.
To make the sauce, in a double boiler over barely simmering watr, melt the chocolate, stirring until smooth. Remove from heat and mix in the heavy cream. Keep warm.
To serve, spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen sides, and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.
Note: The pudding can be made up to 1 day in advance and kept at room temperature. To store the sauce, let it cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth before serving. Recipe by Dick Brennan, Jr. of New Orleans, Louisiana.
Serves 8 to 10.
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