It’s the season for all things decadent! Valentine’s Day and Mardi Gras are upon us, and this bread pudding is sure to be a hit for either occasion. I love bread pudding because it is surprisingly easy to make. Whether
your plans involve a date night in or a festive evening out; this sweet treat is the perfect Southern dessert to enhance your celebration.
INGREDIENTS:
- 7 ounces French bread, torn into small cubes
- 2 cups heavy cream
- 2 cups milk
- 2 cups white chocolate
- (13oz bag)
- 4 eggs
- 1/2 cup sugar
- 2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 tablespoon butter for greasing your pan
DIRECTIONS:
- Heat the heavy cream in a pot with one cup of milk.
- Pour in the white choc- olate chips and turn off heat; let it sit and melt.
- In a bowl, whisk the eggs, sugar, vanilla and salt.
- Once the milk and white chocolate mixture has cooled somewhat, add the cold cup of milk.
- Slowly add this mixture to the egg mixture while whisking (Note: adding this too fast will scram- ble your eggs — not good.)
- Once all milk mixture is added, add your torn-up French bread to the bowl and let it soak for about 15-20 minutes.
- Butter the pan you will bake in, and pour in the bread mixture.
- Bake for about 60-70 minutes at 350 degrees.
WHITE CHOCOLATE SAUCE INGREDIENTS:
- 6 ounces white chocolate
- 1 1/2 cups heavy cream
DIRECTIONS:
- Bring the heavy cream to a boil, and turn the heat off.
- Pour in white chocolate and allow it to melt.
It will look runny, but that is OK. When the bread pudding comes out of the oven, let it sit for a minute so it will “deflate.” Then, you can pour as much as you want on top. You may not want to pour the entire mixture; I usually do not. I refrigerate the remaining sauce for drizzling on top later or save another use
