Tuesday, February 25, 2014

White Chocolate Bread Pudding

I have never been a fan of bread pudding...it always seemed so....soggy and mundane.  Then, I had an excess of leftover white bread and found a recipe  that I had clipped from the newspaper years ago.  Gave it a try and it was actually good!  So good, I kept making it.  Bob loved it.  Then, I gave the recipe my own twist and incorporated my Blackberry topping and added white chocolate to the Vanilla sauce.  Super yummy!  Very easy to put together with basic ingredients.

Cut 6 slices of bread (day old white bread  or rolls work best) into ½ cubes.  Spread in a 2 quart baking dish or cast iron pan.  Mix 1 cup hot water and ¾  cup brown sugar.  Pour it over the bread cubes.
Combine 4 eggs, 2 cups milk, ½  cup sugar, 1 t. vanilla, 1 t. cinnamon, pinch of salt in a bowl and whisk thoroughly.  Pour over the bread cubes.  Stir slightly until cubes have been at least moistened.  Bake uncovered at 350 for 50 minutes until knife comes clean.  Cubes should be golden brown and crispy looking on top.

White Chocolate Vanilla Sauce:
3 Tbl. Sugar, 1 ½  Tbl. Cornstarch mixed together.  Melt 4 Tbl. Butter. Stir in the sugar mix.  Add 1 c. milk and 1/3 c. light corn syrup. Slowly bring to boil over medium heat, stirring well. Add ½ c. white chocolate (the kind with real cocoa butter) chips. Turn off heat. Add  2 t. vanilla and stir until chips are melted.

Drizzle the sauce and add whipped cream or ice cream. Can also spread a little berry jam or add fresh berries.

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