The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

White Chocolate Bread Pudding

Serves 6 to 8

Even the smallest crust of day old or stale bread is never wasted in New Orleans kitchens. The result? A fantastic dessert such as this! Easy to make, try serving the pudding with berries or the traditional New Orleans wayâ — topped with whiskey sauce.7 large egg yolks2 whole eggs2 tsp. vanilla3 cups heavy cream1 cup milk
1/2 cup sugar
10 oz. white chocolate
4 cups day-old brioche, French bread, or Challah, cubed (about 1 loaf)

Heat oven to 350 degreeF. In a small bowl, mix egg yolks, eggs, and vanilla. Combine cream, milk, and sugar in a 2-quart saucepan over medium high heat. Cook until milk is scalded or bubbles begin to form around edges and liquid has not quite come to the boil; about 7 minutes. Add chocolate and mix until melted. Gradually add egg mixture in a slow steady stream, whisking continuously. Stir in raisins.

Place cubes of bread in an 8×8-inch pan and pour egg mixture over bread. Press cubes down and let mixture rest for 15 minutes. Cover with foil and place in a larger pan filled half-way with hot water. Bake 45 minutes. Uncover and bake for 15 minutes more or until firm. Serve warm with berries or a sauce if desired. (Bread pudding can be prepared 1 day ahead. Cover with foil and refrigerate. Reheat covered pudding in 350 degreeF oven for 20-30 minutes before serving.)