Directions: |
Directions:Cut bread into cubes the night before and leave out to become stale.
In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add milk, eggs, egg yolks, and vanilla.
Add the bread to bowl, gently stirring to coat the cubes. Set mixture aside to soak, tossing periodically (about 30 -40 minutes).
Toss pecans into the soaked bread mixture and pour into a baking dish.
Bake at 350º for about 45 minutes or until top is brown and inside is cooked.
Caramel Sauce:
In a large saucepan, combine sugar, water, and corn syrup. Place over high heat and cook until sugar dissolves and begins to boil. Do not stir as this will cause sugar to seize.
While sugar is cooking, combine the cream, butter, and salt in a saucepan over medium heat. Keep an eye on sugar while cream is heating to keep it from scorching. Cook until butter melts, stirring it into cream. When mixture comes to a simmer remove from heat.
Continue to cook the sugar until it darkens to a rich caramel color, 9-15 minutes. Swirl the pan as the sugar darkens and watch carefully.
When rich in color immediately remove pan from heat and add cream mixture in a slow steady stream. The sugar will bubble and steam as the cream is added. Stir in the vanilla.
Drizzle over baked pudding. |
This recipe for White Chocolate Bread Pudding is from