Ingrédients pour Don's White Chocolate Bread Pudding
- Whipping Cream
- White Chocolate
- 2 cups whole milk
- ½ cup granulated sugar (plus 2 cups for sauce)
- 3 large eggs
- 3 large egg yolks
- French Bread
- 1 teaspoon vanilla extract
- ½ cup water
- Heavy Cream
- 1 tablespoon bourbon (optional)
- Pinch of salt
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Comment préparer Don's White Chocolate Bread Pudding
- Preheat oven to 325°F (160°C).
- Spray a 9x13 inch casserole dish with non-stick cooking spray.
- In a double boiler, gently heat 1 cup heavy cream. Add 6 ounces of finely chopped white chocolate; stir until melted and smooth. Remove from heat.
- In a separate double boiler, whisk together 2 cups whole milk, ½ cup granulated sugar, 3 large eggs, 3 large egg yolks, and 1 teaspoon vanilla extract. Heat gently until warm.
- Pour the warm milk mixture into the melted white chocolate mixture, whisking until well combined.
- Cut 1 pound stale bread into 1-inch cubes. Arrange half of the bread cubes in the prepared casserole dish.
- Pour half of the cream mixture over the bread, allowing it to soak for 5 minutes. Add the remaining bread cubes and pour the remaining cream mixture over the top.
- Cover with foil and bake for 1 hour.
- Remove foil and bake for an additional 15 minutes, or until the top is golden brown and set.
- While the pudding bakes, prepare the sauce:
- In a medium saucepan, combine 2 cups granulated sugar and ½ cup water. Cook over medium heat, swirling the pan occasionally (do not stir), for 15-20 minutes, until a deep amber color is reached. Watch carefully to prevent burning.
- Remove from heat and slowly whisk in 1 cup heavy cream. Add a pinch of salt and 1 tablespoon bourbon (optional).
- Return to the warm burner for 1 minute, stirring constantly.
- Transfer the sauce to a heat-safe container and let cool completely. Store covered in the refrigerator. Reheat gently in a warm water bath or microwave (30 seconds) before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
347g
Fat
187g
Carbs
53g
