White Chocolate Bread Pudding

1. 1

   Preheat oven to 300.

2. 2

   Slice french bread into half inch round croutons and set aside.

3. 3

   In a large mixing bowl, combine eggs and egg yolks.

4. 4

   Whipe until well blended.

5. 5

   In a large saucepan, combine whipping cream, milk, and sugar.

6. 6

   Bring mixture to a low simmer, then add white chocolate.

7. 7

   Whisk until chocolate is completely melted.

8. 8

   Remove from heat and stir in whipped eggs.

9. 9

   Blend thoroughly to keep eggs from scrambling.

10. 10

    In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.

11. 11

    Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.

12. 12

    Press the bread gently, allowing the cream mix to be evenly absorbed.

13. 13

    Cover the dish and let it soak at last 5 hours prior to baking.

14. 14

    Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.

15. 15

    Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.

16. 16

    Serve with caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.