Description
A decadent, rich white chocolate bread pudding infused with white chocolate chunks and MORE white chocolate melted into the custard. Serve with crème anglaise, shaved dark chocolate and fresh, ripe strawberries!
Ingredients
Scale
- One 1-pound loaf Brioche or Challah, cut into 1-inch cubes
- 1 stick butter, melted plus more softened butter for greasing pan
- 1 pound (16 ounces) white chocolate, cut into small chunks
- 2 cups whole milk
- 2 cups heavy cream
- 2/3 cup granulated sugar plus extra for sprinkling on top
- 1 vanilla bean, split and seeds scraped
- 8 large eggs
- Crème Anglaise, for serving
- Bittersweet chocolate, for shaving on top at serving
Instructions
- Preheat the oven to 325°. Lightly grease a 9 x 13-inch baking pan with softened butter. Place the bread cubes in the prepared pan and drizzle with the melted butter. Toss to coat the cubes. Add 10 ounces of the chocolate chunks to the bread cubes and toss to combine.
- In a large saucepan, combine the milk, cream, sugar and vanilla seeds and bean and bring to a boil over medium heat. Stir occasionally until the sugar is combined. In a bowl, add the remaining 6 ounces of chopped white chocolate. Pour the hot cream mixture over the white chocolate and allow to sit for 30 seconds. Stir together until the white chocolate is completely melted.
- In a separate medium mixing bowl, add the eggs and whisk until smooth and completely homogenous (no white/yolk separately visible). Add a ladleful of the hot cream mixture to the eggs while whisking to temper the eggs. Continue adding the hot cream mixture to the eggs, whisking constantly, until all the cream has been added. Do not whisk vigorously or you will create a lot of foam. Strain the mixture back the other bowl, and pour evenly over the bread and chocolate. Press down lightly on the bread cubes to immerse in the liquid and allow to stand for 15 minutes for the bread to absorb the custard. Sprinkle the top generously with granulated sugar.
- Place the baking dish in a larger, high-sided pan and transfer to the oven. Pour hot water into the larger dish to reach about 1 inch up the side of the baking dish. Bake the bread pudding for about 50 minutes to 1 hour, until the pudding is set and the top is golden. Preheat the broiler on high and broil for about 4 to 5 minutes, until the top of the custard is deeply golden and the sugar has caramelized. Serve with the crème anglaise and grate bittersweet chocolate on top with a microplane or rasp grater.
Notes
Inspiration: White Chocolate Bread Pudding on foodnetwork.com
- Category: Cobblers/Crisps/Bread Puddings