WHITE CHOCOLATE BREAD PUDDING
by Junior League of North Harris & South Montgomery Counties TX
Serves 10 to 12.
• 1 to 1½ loaves French bread, cut into 1/2-inch slices
• 15 egg yolks
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon nutmeg
• Pinch of salt
• 4 cups heavy cream
• 8 ounces white chocolate, chopped
White Chocolate Rum Sauce
• 3 egg yolks
• 1/4 cup sugar
• 2 cups heavy cream
• 4 to 8 ounces white chocolate, chopped
• 1½ teaspoons vanilla extract
• 1/4 cup light rum
This recipe requires 3 hours of refrigeration.
Preheat the oven to 300 degrees.
For the pudding, layer the bread slices slightly overlapping in a 9x13-inch baking pan. Whisk the egg yolks in a double boiler over simmering water or in a stainless steel bowl over simmering water in a saucepan until blended. Stir in the sugar, vanilla, nutmeg and salt. Simmer the cream in a saucepan until bubbles appear around the edge. Stir a small amount of the hot cream into the egg yolk mixture. Add the remaining hot cream gradually, whisking constantly until blended to prevent the eggs from curdling. If the eggs do curdle, strain through a strainer to remove the lumps. Add the white chocolate to the egg mixture and cook for 2 minutes or until the chocolate melts.
Pour over the bread slices. Chill, covered, for 3 hours or longer.
Bake, covered with foil, for 1 to 1½ hours or until set.
For the sauce, whisk the eggs and sugar together in a saucepan. Simmer the cream in a saucepan until bubbles appear around the edge of the pan. Remove from the heat. Stir a small amount of the hot cream into the egg mixture. Stir the remaining hot cream into the egg mixture. Cook until thickened, stirring occasionally. Stir in the white chocolate and vanilla. Cook until the chocolate melts. Stir in the rum.
Drizzle the warm sauce over the bread pudding.
Vanilla pods are derived from the vanilla orchid and are grown in Central America, Mexico, and throughout the Asia Pacific islands. Less common than vanilla extract in the United States, vanilla pods are simple to use and have a much purer concentration of flavor than extract. Split the bean lengthwise with a kitchen knife, then scrape the tiny beans into your dish. This is a simple way to give a better vanilla flavor to your dishes.