WHITE CHOCOLATE BREAD PUDDING
Although, there are never any leftovers with this dessert, it is wonderful when served warm or cold. I use extra white Chocolate to dip fresh strawberries and serve my bread pudding with a dipped strawberry on the side. It makes this simple dessert look quite elegant.
Provided by Debbie Thurmond
Categories Puddings
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.
- 2. For the Bread Pudding, preheat the oven to 350F.
- 3. In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth.
- 4. Melt butter in the microwave and beat it slowly into the sugar mixture.Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.
- 5. Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets.
- 6. Bake for 45 minutes at 350F or until lightly golden. Do not overbake.
- 7. For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.
- 8. Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy.
- 9. Gradually add the confectioner's sugar and beat until smooth.
- 10. Add water a bit at a time until the chocolate mixture is smooth and easy to pour.
- 11. Pour the chocolate sauce evenly over the top of the baked bread pudding.
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