for bread pudding lovers
1) in saucepan over medium heat, milk, vanilla, salt, and pumpkin pie spice and bring to a light boil
2) mix in sugars, and 8 ounces white chocolate and 4-6 ounces raspberries (you can keep 2 of this 6 ounces and add them as whole raspberries later), and keep heated till sugars have dissolved, chocolate has melted, and raspberries have mostly melted (helps to smush them up a bit while stirring)
3) once done, remove from heat and let cool
4) take 8x8 baking dish and grease with small amt of melted butter, bottom and sides of pan.
5) tear/break bread into small pieces / cubes, and place throughout 8x8 pan
6) in small bowl mix/lightly beat eggs
7) once milk mixture has cooled, add to lightly beaten eggs (if you add mixture while hot, it may curdle eggs)
8) spread custard mixture throughout baking dish, pouring over bread pieces, and mix thoroughly, tossing and turning all pieces.
9) cover and refrigerate for the night (or until all custard is soaked up if sooner... maybe an hour or so)
10) next evening (when custard is fully soaked up by bread), pre-heat oven to 350
11) take a 9x13 baking dish and add enough hot/boiling water, (just heat in microwave) about 3 cups i believe will do.
12) Place 8x8 pan into the 9x13 pan, so 8x8 pan is now sitting in "water bath" - this will help with even cooking for the entire dish and on sides and bottom of dish. Water must be hot, so that it doesn't have to heat up during the cooking process in the oven.
13) cover 8x8 pan with foil, and cook for 45 min
14) cook last 15 min uncovered.
Sauce
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IMO, this recipe does not need any sauce. Following the above cooking directions (primarily the water bath and covering while cooking), it should be a good enough texture and taste, so no sauce would be needed. However if you want a sauce,
1) over medium heat mix 1/2 cup almond milk, white chocolate, and raspberries, until all is melted
2) if needed, add a teaspoon of cornstarch and some water to thicken sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 345 | ||
Calories from Fat: 162 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 199.5mg | 61 % | |
Sodium 176.7mg | 6 % | |
Potassium 251.1mg | 7 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 37g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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