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Add a photoServings: 12
Ingredients
- 6 c. Heavy cream
- 2 c. Lowfat milk, whole
- 1 c. Sugar, granulated
- 10 ounce Chocolate, white, broken into small pcs
- 4 x Large eggs
- 15 x Egg yolks
- 1 x Bread, French 24" loaf
- 8 ounce Chocolate, white, broken into pcs
- 1/2 c. Heavy cream
- 1 ounce Chocolate, dark, for garnish
Directions
- Preheat oven to 275F.In a large saucepan, heat the whipping cream, lowfat milk and sugar over medium heat till the mix just begins to bubble around the edges but is not boiling. Add in the white chocolate pcs and stir till melted. Remove from heat. Combine the whole Large eggs and the egg yolks in a large bowl. Slowly pour the warm cream mix into the Large eggs in a steady stream, whipping the Large eggs as you pour. Slice the bread 1 inch thick (Use stale bread, or possibly slice the bread then dry in a 275^ oven for about 10 min)
- Place the bread in a pan measuring about 9 x 12 inches. Pour half the egg mix over the bread. Use your fingers to press the bread into the mix so which 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 min, or possibly till the pudding is set and top is golden. Make the sauce: Bring the cream to a boil in a small saucepan. Remove from the heat and add in the white chocolate, stirring till smooth and completely melted. Spoon over the bread pudding.
- To serve: You can either serve the bread pudding hot, spooned right out of the pan and topped with the sauce and grated chocolate, or possibly prepare ahead of time for a more polished presentation. Refrigeratethe bread pudding till completely set and hard, about 6 to 8 hrs. 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 min. Serve with sauce and garnish with chocolate shavings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 587 | |
| Calories from Fat 357 | 61% |
| Total Fat 40.57g | 51% |
| Saturated Fat 24.46g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 139mg | 6% |
| Potassium 274mg | 8% |
| Total Carbs 50.27g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 45.28g | 30% |
| Protein 8.01g | 13% |
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