White Chocolate Bread Pudding with whiskey SauceFrom peetabear 5 years ago
- 2 cups whole milk, half-and-half, or light cream shopping list
- 10 ounces white baking chocolate with cocoa butter shopping list
- 1 4-inch vanilla bean or 1-1/2 teaspoons vanilla shopping list
- 5 eggs shopping list
- 2/3 cup sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 6 cups dry French bread cubes* shopping list
- 1/3 cup dried tart cherries, cranberries or raisins shopping list
- Hard Sauce (see recipe below) shopping list
How to make it
- 1. In a medium saucepan, heat and stir milk, half of the white chocolate and vanilla bean (if using) over low heat until just simmering and chocolate is melted. Remove from heat. Remove vanilla bean. Using a sharp paring knife, split vanilla bean lengthwise. Using the knife tip, scrape out seeds. Stir seeds (or 1-1/2 teaspoons vanilla, if using) into the milk mixture.
- 2. In a large bowl, beat together eggs, sugar and cinnamon until just combined. Gradually add milk mixture to egg mixture, stirring constantly.
- 3. In an ungreased 2-quart square baking dish, toss together bread cubes, remaining white chocolate, and dried cherries. Pour milk mixture evenly over bread mixture. Press mixture lightly with back of a large spoon. Cover baking dish with foil and chill in the refrigerator for at least 1 hour.
- 4. Place baking dish in another larger pan. Pour hot water into large dish to reach 1 inch up side of dish. Bake, covered, in a 350 degree F oven about 60 minutes or until top appears evenly set. Cool slightly on a wire rack. Serve warm with Hard Sauce.
- Makes 12 servings.
- To dry bread cubes, place them in a large, shallow baking pan and bake in a 350 degree F oven for 10 minutes, stirring twice
- Hard Sauce
- In a heavy saucepan, cook and stir 1 cup butter and 1/2 cup sugar over medium heat until the butter is melted and the mixture is bubbly. Remove from heat. Gradually whisk into 4 beaten egg yolks; return to saucepan. Cook and stir over medium-low heat about 15 minutes or until mixture registers 170 degrees F when tested with an instant-read thermometer. Remove from heat. Stir in 1/4 cup whiskey or milk. If necessary, sitr in hot water, 1 teaaspoon at a time, to make desired consistency. Serve immediately or cover and let stand at room temperature up to 1 hour (stir in hot water, 1 teaspoon at a time, if sauce becomes too thick). Makes 1-3/4 cups.
The Cookpeetabear Mid-hudson Valley, NY
The Rating7 people
Wish I had the ingreds for this right now! Yum!
^5 and thanks for sharing...
Deb~pinkpasta in Upstate loved it
It a yum! high 5cuzpat in Sikeston loved it
wow picture perfect bet taste is the same high5 thanksmomo_55grandma in Mountianview loved it
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