Zutaten für Triple Chocolate Bread Pudding White Chocolate Sauce
- Heavy Whipping Cream
- 1/2 cup granulated sugar
- Whole Milk
- Semi Sweet Chocolate Chips
- 2 large eggs
- Vanilla Extract
- French Bread
- White Chocolate Sauce
- 4 ounces white chocolate chips
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Zubereitung von Triple Chocolate Bread Pudding White Chocolate Sauce
- In a medium saucepan, combine 1 cup heavy cream, 1/2 cup granulated sugar, and 1/2 cup milk. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
- Add 6 ounces of semi-sweet chocolate chips to the saucepan.
- Whisk constantly until the chocolate is melted and the mixture is smooth. Remove from heat.
- Gradually whisk in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Place 10-12 slices of day-old bread (challah, brioche, or Texas toast recommended) in a shallow 1 1/2-quart or 8x8 inch glass or ceramic baking dish.
- Pour the chocolate mixture evenly over the bread, ensuring all slices are moistened. Gently toss to combine.
- Cover the baking dish and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat oven to 300°F (150°C).
- Sprinkle the remaining 4 ounces of semi-sweet chocolate chips over the top of the bread pudding.
- Bake uncovered for 40-45 minutes, or until the pudding is set and the top is lightly golden.
- Let cool for 10 minutes before serving warm. Alternatively, cover and refrigerate to serve cold later.
- **For the White Chocolate Sauce:** In a small saucepan, combine 1/2 cup heavy cream and 4 ounces of white chocolate chips.
- Stir over medium-low heat, constantly stirring, until the white chocolate chips are completely melted and the sauce is smooth.
- Serve the warm bread pudding drizzled generously with the white chocolate sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
127g
Fat
143g
Carbs
15g
