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| White Chocolate Bread Pudding #3
1 pint of heavy cream
7/8 cup of sugar plus 1 tablespoon
1 Whole egg; lightly beaten
4 ounces of white chocolate, finely chopped
1 pound of dry French bread, in 1" cubes
Melted butter
SAUCE
3 Eggs
1/4 cup of cornstarch
1 1/2 cups of unsalted butter
2 cups of sugar
1/4 cup of Whiskey
In a saucepan over medium heat, bring milk, cream and sugar to a boil, stirring constantly. Remove from heat and beat. Beat a little of the hot milk mixture into the eggs, then add eggs to saucepan and return to heat. Cook, stirring constantly, until mixture thickens and returns to a boil. Add white chocolate, and stir until melted. Pour custard over bread cubes, and let soak for 30 minutes. Brush individual molds (or ovenproof soup cups) with melted butter and fill with custard-bread mix. Brush tops with butter, and place molds in a shallow baking pan. Pour a little water into the pan, and bake at 350ºF. for 45 minutes. Cool slightly, unmold and serve with whiskey sauce. If desired, top with vanilla ice cream and grated white chocolate. Whiskey Sauce: Beat eggs with cornstarch. In a saucepan, melt unsalted butter with sugar and whiskey. Off the heat, beat a little of the hot butter into the egg mixture, then quickly stir egg mixture into the saucepan. Cook, stirring over low heat, until thick and glossy.
The San Diego Union-Tribune, June 16, 1994 Posted to MC-Recipe Digest V1 #169 Date: Sat, 27 Jul 1996 03:26:01 +0000 From: Linda Place <placel@worldnet.att.net> |
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