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| White Chocolate Bread Pudding
1 Loaf Brioche; Challah, or sweet bread
4 ounces of butter, melted
16 ounces of white chocolate, chunked
2 cups of milk
2 cups of heavy cream
2/3 cup of sugar
1 Vanilla bean, split
8 large Eggs
Preheat oven to 325ºF. Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes. Combine milk, cream, sugar, and vanilla bean to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread. Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden. Yield: 16 servings
Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9239 Converted by MM_Buster v2.0l. |
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