White Chocolate Bread Pudding #2

 1 large loaf whole wheat French bread – or bread of choice

4 ½ cups milk, using 1 can of evaporated milk, 3 cups half & half, and the rest milk

1 vanilla bean or 1 teaspoon vanilla

¾ cup sugar

1 bag white chocolate chips

7 egg yolks

2 eggs

¼ teaspoon cinnamon

½ cup chopped pecans, toasted

2tablespoons butter

2 tablespoons sugar

 

Preheat oven to 350 degrees.  Place butter in a 9" x  13” baking dish and place pan in oven until butter has melted.  Take out the pan and make sure butter is spread all over the bottom and sides of the baking dish and set the dish aside. 

Break bread into pieces and place in a large mixing bowl.  In a large saucepan add the milk, sugar, vanilla bean or vanilla, and 1/2 bag of white chocolate chips can cook over medium heat.  Cook until the milk is hot and the chocolate chips have melted.  Pour milk mixture over bread cubes and mix well.  Now stir the other half of the chocolate chips into the bread mixture.     Pour the bread mixture into the baking dish.  Spread the toasted pecans over the top and sprinkle the whole top with sugar.  Bake for 40 minutes covered with non-stick foil, remove foil, and bake for another 10 -15 minutes until the top is golden brown.  Serve warm with White Chocolate Sauce.

 

White Chocolate Sauce

½ cup heavy cream

2 tablespoons butter

8 ounces white chocolate, chopped

 

Heat cream and butter together, take off the heat, and add the chopped white chocolate.  Let sit for 2 minutes and stir until the white chocolate is melted and the sauce is smooth.  Serve warm over bread pudding.