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White Chocolate Bread Pudding Recipe

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This recipe for White Chocolate Bread Pudding, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Torres
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
7 croissants, preferably stale
12 ozs. white chocolate, chunked
2 cups, milk
2 cups heavy cream
2/3 cups sugar
1 1/2 tsp. pure vanilla extract
8 large eggs

Sauce
1 stick butter
1 cup sugar
1 egg beaten
1/4 c. bourbon

Directions:
Directions:
Preheat oven to 350. Cut croissants into 1 inch cubes. Place in a 2 qt. baking dish. Toss chunked white chocolate with bread cubes. Combine milk, cream, sugar and vanilla and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain Custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread. Place baking dish in another larger pan. Pour water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and croissants are golden.

Sauce: In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is my family's favorite Christmas dessert.

 

 

 

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