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White Chocolate Bread Pudding
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Butter, for greasing the pan | |
225 gr | French baguette, crust left on, cut into 2 1/2cm cubes |
Pudding: | |
2 cups (475 mL) | heavy cream |
3/4 (180 mL) cup | whole milk |
1/3 cup (65 grams) | granulated sugar |
340 grams | white chocolate, finely chopped |
1 large | egg |
5 large | egg yolks |
1 teaspoon | vanilla extract |
Sauce: | |
55 grams | white chocolate, finely chopped |
1/2 cup (120 mL) | heavy cream |
1
Place an oven rack in the middle position. Preheat the oven to 190°C. Butter an 8 x 8-inch square baking dish. Scatter the bread cubes into the pan.
2
To make the pudding: In a medium size heavy duty saucepan, heat the cream, milk, sugar, and chocolate over medium-low heat just until the chocolate is melted, stirring constantly. Remove the pan from the heat.
3
Whisk in the egg, egg yolks, and vanilla until completely incorporated.
4
Pour the custard over the bread cubes and press down on the bread cubes to soak. Let the mixture sit for 10 minutes, pressing onto the bread cubes a few times so that they soak evenly.
5
Bake until golden and just set, about 30 to 35 minutes. Let the pan cool on a wire rack. Serve warm.
6
To make the sauce: In a large heatproof bowl, heat the chocolate with the cream, gently whisking, until the chocolate is melted and the mixture is smooth. Serve immediately.
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