This recipe appears in:Bake the Book: White Chocolate Bread Pudding
A double dose of white chocolate goes into this bread pudding fromOne Bowl Baking: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. The smooth white chocolate contrasts beautifully with chewy chunks of baguette. Simply sublime.
Excerpted from One Bowl Baking by Yvonne Ruperti. Copyright © 2013.
- Butter, for greasing the pan
- 8 ounces (225 grams) French baguette, crust left on, cut into 1-inch cubes
- 2 cups (475 mL) heavy cream
- 3/4 (180 mL) cup whole milk
- 1/3 cup (2 1/3 ounces or 65 grams) granulated sugar
- 12 ounces (340 grams) white chocolate, finely chopped
- 1 large egg
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 2 ounces (55 grams) white chocolate, finely chopped
- 1/2 cup (120 mL) heavy cream
Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Butter an 8 x 8-inch square baking dish. Scatter the bread cubes into the pan.
To make the pudding: In a medium size heavy duty saucepan, heat the cream, milk, sugar, and chocolate over medium-low heat just until the chocolate is melted, stirring constantly. Remove the pan from the heat.
Whisk in the egg, egg yolks, and vanilla until completely incorporated.
Pour the custard over the bread cubes and press down on the bread cubes to soak. Let the mixture sit for 10 minutes, pressing onto the bread cubes a few times so that they soak evenly.
Bake until golden and just set, about 30 to 35 minutes. Let the pan cool on a wire rack. Serve warm.
To make the sauce: In a large heatproof bowl, heat the chocolate with the cream, gently whisking, until the chocolate is melted and the mixture is smooth. Serve immediately.