WHITE CHOCOLATE BREAD PUDDING
Bread pudding is doubly delicious with two sauces--one white chocolate, the other raspberry. Indulge and enjoy!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease shallow 3-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat.
- In large bowl, beat sugar, egg yolks, vanilla and salt with electric mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
- Line bottom and side of casserole with some of the baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into roasting pan until 1 inch deep.
- Bake uncovered 45 minutes. Cover with foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean.
- Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.
Nutrition Facts : Calories 640, Carbohydrate 74 g, Cholesterol 240 mg, Fat 6 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 51 g, TransFat 1 g
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