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White Chocolate Bread Pudding
Ingredients
- 1 tablespoon butter
- 8-9 oz. croissants (can substitute other rich bread such as brioche or challah)
- 2 cups half and half
- 1/2 cup plus 2 tablespoons sugar, divided
- Pinch of salt
- 9 oz. white chocolate, finely chopped, divided
- 4 egg yolks
- 1 egg
- 2 teaspoons vanilla bean paste, divided
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Prepare an 8x8-inch glass baking dish (or comparable) with butter.
- Cut bread in 1-inch pieces and spread in even layer on rimmed baking sheet. Bake until lightly toasted and no longer soft, about 10 minutes. Set aside to cool.
- In small saucepan combine half and half, 1/2 cup sugar and pinch of salt. Simmer over medium heat until sugar is dissolved taking care to not scorch milk. Remove from heat and immediately add 7 ounces of white chocolate, whisking until melted. Let cool slightly.
- In large bowl whisk egg yolks and egg until uniform. Slowly drizzle in warm milk mixture and continue whisking to temper liquid while incorporating with the eggs. Add 1 teaspoon of vanilla bean paste and whisk to combine. Toss toasted bread into custard and let soak at room temperature until custard is well absorbed, about 30 minutes.
- Transfer bread and any remaining custard from bowl to buttered pan. Bake in preheated oven until puffed and set, about 20-25 minutes. Let cool slightly before cutting and serving.
- To make accompanying sauce bring 1/2 cup heavy cream and remaining 2 tablespoons of sugar to simmer in small saucepan. Remove from heat and whisk in remaining 2 ounces of white chocolate and remaining 1 teaspoon of vanilla bean paste.
- Portion bread pudding in individual serving dishes and drizzle white chocolate sauce on top.
Adapted from Yvonne Ruperti
Adapted from Yvonne Ruperti
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/