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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"Lite" White Chocolate Bread Pudding Recipe

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This recipe for "Lite" White Chocolate Bread Pudding is from Growing in Faith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The Pudding:
1 c. 2% milk
1 c. whipping cream
1 stick butter (1/2 c.)
1 12 oz. pack white chocolate chips
1-2 squares semi-sweet baker's chocolate
3 eggs, beaten
2 tsp. vanilla extract
1/2 c. sugar
1 large loaf of crusty French or Italian white bread

Optional Topping:
2 c. whipping cream
Splenda to taste
Directions:
Directions:
1. Combine milk, cream, and butter in a medium sauce pan.
Heat slowly on the stove-top, medium low heat, until butter is
melted.
2. Stir in white chocolate chips and baking chocolate
square(s).
3. Stir in sugar and vanilla extract.
4. When mixture is looking creamy, remove from heat and let
cool slightly.
5. While mixture cools to room temperature, tear or cut the
bread loaf into small pieces and place in a large mixing bowl.
Set aside.
6. Now add the eggs to the sauce pan mixture and stir
thoroughly.
7. Pour entire chocolate/egg mixture into the mixing bowl full
of bread pieces and gently fold together until bread is nicely
soaked. You may continue to the next step OR cover mixing
bowl with plastic wrap and place in the fridge overnight.
8. Spoon bread/chocolate mixture into small baking ramekins
OR pour entire mixture into a large baking pan.
9. Preheat over to 325 degrees.
10. Place ramekins or baking pan onto a cookie sheet. If the
cookie sheet has shallow "walls," pour about 1" of water into
the cookie sheet to surround and protect your pudding while it
cooks. The water will keep it from browning too soon. Just
make sure the water doesn't get INTO the pudding!
11. Place your "watered" cookie sheet and pudding mixture
into the over and bake for 30-45 minutes or until lightly
browned on top. Top with whipped cream and serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes w/ optional overnight prep
Personal Notes:
Personal Notes:
Helpful Kitchen Gadgets:
medium sauce pan
wire whisk
large mixing bowl
plastic wrap
ramekins or large baking pan
cooking spray

 

 

 

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