WHITE CHOCOLATE BREAD PUDDING
Steps:
- For pudding 1. Heat the cream in a double boiler. Add white chocolate and melt. Remove from heat. 2. Heat the milk, eggs, egg yolks, and sugar in a double boiler until warm. Blend this mixture with the white chocolate and cream mixture and set aside. 3. Layer bread slices in a large baking pan overlapping on top of one another until pan is near full. Pour 1/2 of the mixture over the bread and let it settle for a bit so that the bread soaks up the mixture. Pour the remaining mixture on the bread and again allow to absorb. Cover with aluminum foil and bake for 1 hour at 275°F. Remove foil and bake for another 15 minutes or until the top is golden brown. For ganache Heat the cream in a double boiler. Add white chocolate and melt. Pour over individual servings of the bread pudding. You should refrigerate the pudding for about 2 hours, (not critical though) allowing it to set properly. Then serve warmed in a microwave with a garnish of dark chocolate shavings and / or with French vanilla bean ice cream. Yum!
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