Chocolate raisin bread pudding w/white chocolate sauce
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Chocolate raisin bread pudding w/white chocolate sauce
  Chocolate    Bread    Pudding    Raisins    Sauces  
Last updated 6/12/2012 1:15:52 AM. Recipe ID 45461. Report a problem with this recipe.
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      Title: Chocolate raisin bread pudding w/white chocolate sauce
 Categories: Desserts
      Yield: 8 Servings
MMMMM-----------------------BREAD PUDDING----------------------------
     10 sl Raisin bread; about 1 lb
      3 c  Half-and-half
      2 c  Whole milk
      6 oz Milk chocolate; coarse chopd
      4 lg Eggs
    2/3 c  Granulated sugar
    1/3 c  Mandarin orange liqueur; OR
           -other orange liqueur
  1 1/2 ts Vanilla extract
           Dash salt
      5 oz Bittersweet chocolate;
           -coarsely chopped

MMMMM--------------------CREME FRAICHE SAUCE-------------------------
     10 oz Creme fraiche or sour cream
  2 1/2 oz White chocolate; finely
           -grated or shaved
    1/4 ts Cinnamon
  Preheat oven to 300 F. Lay the bread slices on the upper rack of the
  oven in a single layer. Toast 5 to 7 minutes or until crisp and very
  light golden brown. Remove from oven and cool to room temperature.
  Cut or break into 1-inch-square pieces (you should have 9 or 10 cups
  of toasted bread cubes) and set aside, uncovered, in a very large
  bowl for up to 2 days, if desired.
  In a 4-quart heavy-bottomed saucepan, combine the half-and-half, milk
  and milk chocolate. Heat over moderately low heat for 3 to 4 minutes,
  stirring frequently, until the chocolate just melts. Mix well, remove
  from the heat and cool slightly.
  Preheat oven to 350 F. Generously grease a shallow 4-quart glass
  mixing bowl or casserole dish; set aside.
  In a large bowl, whisk the eggs, sugar, liqueur, vanilla extract and
  salt together until smooth and fully blended. Slowly add the reserved
  chocolate-cream mixture, whisking constantly until smooth and
  thoroughly mixed. Pour over the bread cubes and toss gently. Let
  stand at room temperature for approximately 1 hour, pressing the
  bread down into the liquid every 15 to 20 minutes to promote even
  saturation. Add the bittersweet chocolate and mix gently.
  Turn the mixture into the prepared bowl and place on the middle rack
  of the oven. Bake for 15 minutes. Reduce the temperature to 325 F and
  bake 55 minutes to 1 hour longer, rotating the baking dish from time
  to time, until the outside edges are slightly firm and the center
  barely jiggles when shook.  Remove from the oven and let stand at
  room temperature for 10 to 12 minutes before serving.
  To make the White Chocolate Creme Fraiche Sauce: In a medium bowl,
  combine the creme fraiche, white chocolate and cinnamon; mix well.
  The sauce can be prepared up to 3 days in advance and stored in a
  tightly sealed container in the refrigerator. Remove from the
  refrigerator at least 30 minutes before serving.
  To serve, spoon the warm pudding into serving bowls and drizzle with
  the sauce. Serve immediately.
  To reheat just a portion of the bread pudding: Using a shallow baking
  pan, arrange the desired amount in a 1-inch-thick layer and sprinkle
  with hot water. Cover loosely with foil and warm in a 350 F oven 7 to
  10 minutes or until warmed through.
  The San Francisco Examiner, February 9, 1994 

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Recipe ID 45461 (Apr 03, 2005)

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