White Chocolate Bread Pudding with Caramel Sauce

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Hey y’all.  I have never been big on bread pudding.  Not sure why, mainly just because of what I have seen on buffets and other dessert menus just did not seem to appealing to me.  Oddly enough, I don’t remember it ever being made by any of my family growing up, so I guess it was just not on my radar.

Well that all changed when I decided to tackle this dessert at the request of a friend.  Well, to my amazement, I fell in love with it.  I worked for about an hour on two different custards to pour over the bread till I got just what I liked.

Ingredients

  • 5 C heavy cream
  • 2 C milk
  • 1 can sweetened condensed milk
  • 1 vanilla bean
  • 28 oz. white chocolate, cut into small pieces (approx. 3 1/2 cups) (I used white chocolate chips this time)
  • 4 eggs
  • 2 C egg yolks (approx. 12 eggs)
  • 18 oz. bread preferably 1 to 2 days old
  • Rum caramel sauce (recipe below)

Preparation

Heat cream, milk, sweetened condensed milk and vanilla bean(scrape seeds from pod and place in milk mixture) over medium heat in a large saucepan. When hot, remove from heat and add 2 1/2 cups of the white chocolate. Stir until melted. Combine eggs and yolks in a large bowl. Slowly add the cream mixture into the eggs, whipping as you pour.

Cut bread into 1/2-inch slices and place in a large bowl. Slowly add the cream mixture into the eggs, whipping as you pour. Pour mixture over bread; press bread to absorb mix and allow bread to become soggy.

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Add the remaining cup of white chocolate and stir (Do NOT let the chocolate melt). Pour mixture evenly in 9” x 13” baking pan and cover with foil. Bake in 350-degree oven for one hour.Remove foil, continue to bake for an additional hour until set and golden brown. Remove from oven and allow it to cool thoroughly before cutting.

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 Rum Caramel Sauce

  • 1 cup whipping cream
  • 1 1/2 cups firmly packed brown sugar
  • 1/4 cup butter, melted
  • 2 tbs.’s light or dark rum
  • 1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter and vanilla. Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

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