Roma's white chocolate bread pudding
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Roma's white chocolate bread pudding
  Chocolate    Bread    Pudding  
Last updated 6/12/2012 1:20:49 AM. Recipe ID 52729. Report a problem with this recipe.
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      Title: Roma's white chocolate bread pudding
 Categories: Desserts, Chocolate, Formatted, Puddings
      Yield: 12 Servings
MMMMM------------------------THE PUDDING-----------------------------
      6 c  Heavy cream
      2 c  Milk, whole
      1 c  Sugar, granulated
     10 oz Chocolate, white; broken
           -into small pieces
      4    Eggs
     15    Egg yolks
      1    Bread, French 24" loaf

MMMMM-------------------------THE SAUCE------------------------------
      8 oz Chocolate, white; broken
           -into pieces
    1/2 c  Heavy cream
      1 oz Chocolate, dark; for garnish
    Preheat oven to 275F.
    In a large saucepan, heat the whipping cream, milk and sugar over
  medium heat until the mixture just begins to bubble around the edges
  but is not boiling. Add the white chocolate pieces and stir until
  melted. Remove from heat. Combine the whole eggs and the egg yolks in
  a large bowl. Slowly pour the hot cream mixture into the eggs in a
  steady stream, whipping the eggs as you pour. Slice the bread 1 inch
  thick (Use stale bread, or slice the bread then dry in a 275^ oven
  for about 10 minutes)
    Place the bread in a pan measuring about 9 x 12 inches. Pour half
  the egg mixture over the bread. Use your fingers to press the bread
  into the mix so that it absorbs the liquid and becomes soggy. Pour in
  the remaining mix. Cover the pan with foil and bake in a 350 degree
  oven for 1 hour. Remove the foil and bake for an additional 30
  minutes, or until the pudding is set and top is golden brown. Make
  the sauce: Bring the cream to a boil in a small saucepan. Remove from
  the heat and add the white chocolate, stirring until smooth and
  completely melted. Spoon over the bread pudding.
    To serve: You can either serve the bread pudding warm, spooned
  right out of the pan and topped with the sauce and grated chocolate,
  or prepare ahead of time for a more polished presentation. Chill the
  bread pudding until completely set and firm, about 6 to 8 hours.
  Loosen the sides from the pan with a knife and invert the pudding
  onto a cutting surface. Cut into 6 squares, then cut the squares in
  half to make 12 triangles. Place the triangles on a cookie sheet and
  heat in a 275^ oven for 15 minutes. Serve with sauce and garnish with
  chocolate shavings.

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Recipe ID 52729 (Apr 03, 2005)

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