White Chocolate Bread Pudding

Bread pudding is doubly delicious with two sauces--one white chocolate, the other raspberry. Indulge and enjoy!

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( 13 Ratings)

13 Ratings

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4 Stars 31%

3 Stars 46%

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Prep Time 30 min
Total Time 2 hr 20 min
Servings 10

Ingredients

2: cups whipping (heavy) cream

2: cups half-and-half

8: oz white baking bars (white chocolate), cut into 1/4- to 1/2-inch pieces

1 1/2: cups sugar

8: egg yolks

1: teaspoon vanilla

1/4: teaspoon salt

1: baguette (about 25 inches), thinly sliced

1: bag (12 oz) frozen raspberries, thawed

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Directions

1 Heat oven to 325°F. Grease shallow 3-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat.
2 In large bowl, beat sugar, egg yolks, vanilla and salt with electric mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
3 Line bottom and side of casserole with some of the baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into roasting pan until 1 inch deep.
4 Bake uncovered 45 minutes. Cover with foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean.
5 Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.