Bread Pudding Recipe

This recipe is from the Palace Cafe and is fantastic. I made a variation and used 3/4 croissants and 1/4 french bread and it's one of the best, richest, desserts I've had. Granted it's not steep competition but I won my family's annual Christmas dessert contest with it this past year.

White Chocolate Bread Pudding

Serves 12

White Chocolate Bread Pudding
6 C - Heavy whipping cream
2 C - Vitamin D milk
1 C - Sugar
20 oz - White chocolate, chips or small pieces
4 ea - Eggs
15 ea - Egg yolks
24" loaf of stale French bread (or Fresh French bread, sliced and dried in a 275° oven)

White Chocolate Ganache
½ C - Heavy whipping cream
8 oz - White chocolate chips or small pieces
1 oz - Dark chocolate, grated for garnish

Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.

Preheat oven to 350°. Thinly slice stale French bread and place in a 9" x 12" metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.

While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth.

Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings.

I think Paul Prudhomme has a pretty good one, or maybe John Folse

quote:

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1 C - Sugar

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I made one a few mos back and I think it called for 2 c sugar and itwas wayyy too sweet

raisins