White Chocolate Bread Pudding #1

 2 cups heavy cream

1- 8-ounce French baguette or Challah Bread, cut into 1-inch cubes

½ cup half & half

½ cup evaporated milk or you can use milk

1 bag Ghirardelli white chocolate chips or 3- 4-ounce bars of white chocolate, chopped

2 eggs

4 egg yolks

1 teaspoon vanilla

Preheat oven to 375 degrees.  Butter an 8 X 8” glass baking dish, fill it with the bread cubes, and set it aside.  In a large pan heat heavy cream, half & half, evaporated milk, and sugar on medium heat.  Then add the white chocolate and cook stirring just until the chocolate melts.  Remove the pan from the heat.  In a small bowl lightly beat together the eggs and yolks.  Then add a large spoonful of the cream mixture to the eggs while whisking.  Pour the eggs into the pan, add the vanilla, and whisk well.  Pour the cream mixture over the bread cubes and using the back of the spoon press the bread cubes down into the cream mixture.  Let sit for 10 minutes and then bake for 30 -35 minutes.  Let cool a little, then just before serving make the sauce and enjoy!

 

Topping sauce: 

½ cup heavy cream

4 ounces white chocolate, chopped

Heat the cream until it starts to boil, remove it from the heat, add the chocolate, and let it sit for 2 minutes.  Stir until all the chocolate has melted and serve over the bread pudding.

 

* I find this is best served after it is made!