Thanks Vicki
Thinking about my buddies who are brunching, hoping y'all are having a great time!
This recipe turned out to be great and easy but oh so not good for you!
White Chocolate Bread Pudding
This recipe makes 16 servings - I cut it by half. I didn't do the ganache, I made a rum sauce.
6 c. heavy cream
2 c. whole milk
1 c. sugar
1 1/4 lbs white chocolate morsels
4 large eggs plus 15 egg yolks
one 24 inch loaf stale french bread
White Chocolate Ganache
1/2 c. heavy cream
1/2 lb white chocolate morsels
Bread Pudding:
Stir together the cream, milk, and sugar in a large heavy saucepan. Bring the mixture to a boil then remove from heat and carefully add the white chocolate pieces. Allow the chocolate to melt for several minutes, then stir until smooth.
Whisk together the whole eggs and yolks in a large mixing bowl. Slowly pour the hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape out all of the chocolate from the warm pot. Set the pudding mixture aside.
Preheat the oven to 350. Thinly slice the bread and place in a 9x13 metal baking pan. Pour half of the pudding mixture over the bread and allow it to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir.
Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and bake, uncovered, for about 20 minutes or golden brown.
Ganache:
Bring the cream to a boil in a small saucepan. Remove from heat and carefully add the white chocolate morsels. Allow the chocolate to melt for several minutes, then stir until smooth.