I don't usually like bread puddings. More often than not, they end up being some kind of mushy, soggy bread with runny custard underneath. Ick. But then one day I went to Biaggi's Italian Restaurant with my dad, whose face lit up like a 4 year old at a birthday party when he started describing their white chocolate bread pudding. He persuaded me enough to at least share a piece with him, grumbling about what a waste of a perfectly good dessert it was going to be.
White Chocolate Bread Pudding
Pictures by Kelly
12 ounces French bread, crust removed and cut into 1-inch pieces*
3 cups whipping cream
1 cup milk
1/2 cup sugar
12 ounces good-quality white chocolate, 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 15 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 12 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.
1/2 cup whipping cream
8 oz white chocolate
- Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add 8 ounces white chocolate and stir until melted and smooth. Drizzle over bread pudding.