White Chocolate Bread Pudding w/ Raspberry Sauce
I love making this bread pudding. I have friends who always say "Oh I don't like bread pudding" and I challenge them to try this and then make that statement again. This has to be served hot. I love having friends over with the wonderful white chocolately smell and pulling it fresh from the oven. This will not disappoint.
Chip’s White Chocolate Bread Pudding w/ Raspberry Sauce
Bread Pudding
6 oz. White Baking Chocolate – coarsely chopped
3 cups Milk
6 cups French Bread – cubed into 1-inch pieces
2 Eggs
¼ cup Sugar
1 teaspoon ground Cinnamon
1 teaspoon vanilla
Raspberry Sauce
1 – 10 oz. package frozen raspberries
¾ cup Sugar
2 tablespoons sugar
2 tablespoons cornstarch
Defrost raspberries in the refirgarator with ¾ cup sugar until thawed completely.
Heat oven to 350 degrees. Prepare a souffle dish cooking spray, set aside.
In top of a double boiler, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (DO NOT BOIL).
In a large bowl combine bread cubes and melted chocolate mixture; set aside.
In a seperate bowl, beat eggs. Stir in sugar, cinnamon, and vanilla until well blended. Stir into bread mixture. Pour into souffle dish.
Bake 45-55 minutes, until knife inserted in center comes out clean. Cool on wire rack 30 minutes. (It is important to let the bread pudding rest for this time for it to finish baking and to set up).
Meanwhile in saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture come to a boil and thickens.
Place strainer over serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard pulp and seeds.
Serve warm bread pudding w/ sauce. Decorate w/ powdered sugar.
Tips:
White chocolate is sensitive to heat and can scorch and clump easily when melted. By melting the white chocolate with milk, scorching and clumping are prevented.
If you prefer, you can buy sweetened raspberries and defrost them, omitting adding additional sugar.
I buy a loaf of french bread at the store and let it set for a day to dry out some. The drier the bread the better it soaks up the liquid mixture and bakes into a firmer consistency.
Chip’s White Chocolate Bread Pudding w/ Raspberry Sauce
Bread Pudding
6 oz. White Baking Chocolate – coarsely chopped
3 cups Milk
6 cups French Bread – cubed into 1-inch pieces
2 Eggs
¼ cup Sugar
1 teaspoon ground Cinnamon
1 teaspoon vanilla
Raspberry Sauce
1 – 10 oz. package frozen raspberries
¾ cup Sugar
2 tablespoons sugar
2 tablespoons cornstarch
Defrost raspberries in the refirgarator with ¾ cup sugar until thawed completely.
Heat oven to 350 degrees. Prepare a souffle dish cooking spray, set aside.
In top of a double boiler, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (DO NOT BOIL).
In a large bowl combine bread cubes and melted chocolate mixture; set aside.
In a seperate bowl, beat eggs. Stir in sugar, cinnamon, and vanilla until well blended. Stir into bread mixture. Pour into souffle dish.
Bake 45-55 minutes, until knife inserted in center comes out clean. Cool on wire rack 30 minutes. (It is important to let the bread pudding rest for this time for it to finish baking and to set up).
Meanwhile in saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture come to a boil and thickens.
Place strainer over serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard pulp and seeds.
Serve warm bread pudding w/ sauce. Decorate w/ powdered sugar.
Tips:
White chocolate is sensitive to heat and can scorch and clump easily when melted. By melting the white chocolate with milk, scorching and clumping are prevented.
If you prefer, you can buy sweetened raspberries and defrost them, omitting adding additional sugar.
I buy a loaf of french bread at the store and let it set for a day to dry out some. The drier the bread the better it soaks up the liquid mixture and bakes into a firmer consistency.
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