White Chocolate Bread Pudding

Title:
White Chocolate Bread Pudding

Yield:
12 Servings

Categories:
Bread,
Pudding




Ingredients:





 1 1/2 c  Whipping cream


   3/4 c  Irish whiskey


     9 tb Sugar


   1/2    Vanilla bean


   3/4 ts Cornstarch; mixed in


     2 tb Water; cold


          ---Bread Pudding---


     2 c  Whole milk


     1 c  Sugar


     6 lg Eggs


     2 lg Egg yolks


     1 ts Vanilla extract


     8 oz Day-old French bread; cubed


     1 c  Semisweet chocolate chips


     3 oz White chocolate; chopped






 Combine cream, whiskey and sugar in heavy small saucepan. Halve vanilla


 bean lengthwise and scrape in seeds; add bean. Bring to simmer over high


 heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons


 water and cornstarch in bowl until smooth. Add to cream mixture; simmer


 until smooth. Add cornstarch dissolved in water to cream mixture; simmer


 until sauce thickens slightly and leaves path when finger is drawn across


 back of spoon, stirring frequently, about 10 minutes. Strain sauce into


 small bowl. Cover and refrigerate until well chilled, about 1 hour.


 


 For Bread Pudding: Preheat oven to 400 degrees. Whisk milk, sugar, eggs,


 yolks and vanilla in large bowl until well blended. Mix in bread. Let stand


 20 minutes. Stir both chocolates into bread mixture. Transfer to 8-inch


 square glass baking dish. Place baking dish in large baking pan. Add enough


 hot water to pan to come 1 inch up sides of baking dish. Bake until pudding


 is set, about 1 hour. Remove baking dish from water. Cool pudding slightly


 and sere warm with chilled sauce. Source: Bon Appetit. Formatted for MC by


 Sharon F. Klinger, tmvm93b@prodigy.com.


 Posted to MasterCook Digest V1 #408 by Cynthea 
on Jan 18,


 1998