White Chocolate Bread Pudding

White Chocolate Bread Pudding Ingredients

1 1/2 c Whipping cream	1 c Sugar
3/4 c Irish whiskey	6 lg Eggs
9 tb Sugar	2 lg Egg yolks
1/2 Vanilla bean	1 ts Vanilla extract
3/4 ts Cornstarch; mixed in	8 oz Day-old French bread; cubed
2 tb Water; cold	1 c Semisweet chocolate chips
Bread Pudding	3 oz White chocolate; chopped
2 c Whole milk

Instructions for White Chocolate Bread Pudding

Combine cream, whiskey and sugar in heavy small saucepan. Halve vanilla bean lengthwise and scrape in seeds; add bean. Bring to simmer over high heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons water and cornstarch in bowl until smooth. Add to cream mixture; simmer until smooth. Add cornstarch dissolved in water to cream mixture; simmer until sauce thickens slightly and leaves path when finger is drawn across back of spoon, stirring frequently, about 10 minutes. Strain sauce into small bowl. Cover and refrigerate until well chilled, about 1 hour. For Bread Pudding: Preheat oven to 400 degrees. Whisk milk, sugar, eggs, yolks and vanilla in large bowl until well blended. Mix in bread. Let stand 20 minutes. Stir both chocolates into bread mixture. Transfer to 8-inch square glass baking dish. Place baking dish in large baking pan. Add enough hot water to pan to come 1 inch up sides of baking dish. Bake until pudding is set, about 1 hour. Remove baking dish from water. Cool pudding slightly and sere warm with chilled sauce. Source: Bon Appetit. Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com. Posted to MasterCook Digest V1 #408 by Cynthea on Jan 18, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cornstarch	Cream	Egg	Eggs
Milk	Sugar	Vanilla	White Chocolate

Breads Puddings Corn Cream Bean Milk Grains

for flavor and categorization

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