Village Cafe's White Chocolate Bread Pudding
- large eggs, lightly beaten
- 2 quarts half-and-half
- 2 cups granulated sugar
- 1 Tbsp vanilla extract
- 1 cup white chocolate ganache
- 1 (1-pound) loaf day-old french bread, cut into 1-inch-thick slices
- Toasted pecans, optional
White Chocolate Ganache Sauce Ingredients:
- 1 3/4 cups heavy whipping cream
- 12 oz white chocolate, chopped
Praline Sauce Ingredients:
- Makes about 2 cups
- Preparation time: 3-5 minutes
- 1/2 cup (1 stick) butter
- 1 cup firmly packed dark brown sugar
- 1 cup heavy whipping cream
Make White Chocolate Ganache (see recipe below). Set aside.
In a large mixing bowl, whisk together the eggs, half-and-half, sugar, vanilla and ganache (if using).
Add bread slices and soak for at least 1 hour, stirring occasionally.
Preheat oven to 325 degrees. Pour the bread mixture into a lightly greased 4-quart baking dish. Place in oven and bake until set and browned, about 1 hour.
Serve warm with additional ganache or praline sauce. Top with toasted pecans, if using.
For White Chocolate Ganache: In a medium-size, heavy saucepan over medium-high heat, scald the cream. Place white chocolate in a small mixing bowl and add the hot cream. Stir until well-combined and the chocolate has melted. Use 1 cup in the bread pudding and serve remainder warm with the pudding.
For Praline Sauce: In a medium-size, heavy saucepan, melt butter over medium heat. Add brown sugar and stir to combine. Bring to a boil and add cream. Be careful, as mixture may spatter at this point. Stir until mixture is smooth. Serve warm over bread pudding.Makes 12 Source:
Submitted by: Recipe Group Member
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