Bread Pudding Prep Work

 Since Karen (my bride) gets migraine headaches from dark chocolate, I’m always looking for white chocolate recipes.  Recently I found a white chocolate bread pudding recipe on Chef John Folse’s web site, which I’ve modified (My family claims that I always make changes but they keep coming back to the table when I cook!).  If you’re like bread pudding, give this a try!

Ingredients:

• French Bread (about one and a half 24′ loaves
• 4 large eggs
• 6 large egg yolks
• 4 cups heavy whipping cream
• 1 cup milk
• 1 cup sugar
• 16 ounces Ghirardelli Classic White Chocolate Baking Chips

Slice French Bread into 1/4 inch slices and layer in a cast iron Dutch oven or large Corning Ware baking dish.

In a bowl whisk together the eggs and egg yolks. (Make sure the bowl is big enough for vigorous whisking! You don’t want to lose any of the eggs.).

In a large sauce plan over medium heat, combine the cream and milk.  When liquid reaches a low simmer, whisk in sugar then white chocolate ( Add small amounts, whisk in until blended then add some more.).   Once all combined, remove from heat.

Which the egg mixture again to ensure it’s thoroughly blended.  Whisk the cream mixture and slowly pour in the egg mixture.  Make sure the vigorously whisk in the egg mixture to the warm cream mixture or you’ll end up with scrambled eggs floating in your cream (not a pretty or yummy concoction).

Pour half the cream mixture over the sliced French bread.  Push the bread down with your fingers so the cream mixture will be absorbed.  After a half hour, add the remaining cream mixture.  Refrigerate for at least 8 hours to allow cream mixture to be fully absorbed into the bread.  During the refrigeration, you can push down the bread with your fingers a couple of times to encourage the absorption process.

Bread Pudding Baking in a 300* Oven

Remove the bread pudding from the refrigerator and let it warm some before baking (Especially if using a glass or ceramic baking dish since you don’t want to crack it in the hot oven!).  Preheat the oven to 300*.  Cover with foil and bake for one hour.  Uncover and bake for 30 minutes.  I was surprised to see the bread pudding rise during the last 30 minutes!

We found the bread pudding reheats well in the microwave at high for 1.5 minutes.   I melted 3 ounces of butter in a sauce pan, then whisked in three table spoons of sugar and an ounce of rum to make a hot buttered rum sauce.  The bread pudding and sauce received rave reviews on Christmas day!

Bread Pudding After Baking