Although it may be hard to believe, there are some people in this world who don't like chocolate! Megan37 recently asked me what she could make her boyfriend for Valentine's Day since he doesn't eat chocolate or nuts. Luckily, he eats white chocolate (which is not actually chocolate because it has no cocoa) and there are lots of options for delicious and seductive desserts. My personal favorite is white chocolate bread pudding. It's simple, warm, comforting, and scrumptiously sweet. To make this for your dearest, read more
For the bread pudding:
One 24-inch baguette, ends trimmed, bread cut into 1-inch slices
4 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
15 ounces white chocolate, broken into small pieces
3 large eggs
12 large egg yolks
For the white chocolate sauce:
1/2 cup heavy cream
8 ounces white chocolate, broken into small pieces
- Make the bread pudding: Preheat the oven to 275°.
- Stand the bread slices on a baking sheet and bake for 15 minutes, or until dry but not browned. Transfer the bread to a 13-by-9-by-2-inch baking dish in an even layer.
- Increase the oven temperature to 350°.
- In a large saucepan, heat the cream with the milk and sugar until hot but not steaming.
- Remove from the heat, add the white chocolate and stir until melted.
- In a large bowl, beat the eggs with the egg yolks. In a slow, thin stream, whisk the hot cream into the eggs until smooth.
- Pour the custard over the bread and let stand until soggy, about 20 minutes. Press the bread into the custard occasionally.
- Cover the pudding with foil and bake for 1 hour.
- Remove the foil; bake for 20 minutes longer, or until golden and puffed. Let cool for at least 20 minutes.
- Make the white chocolate sauce: Bring the cream to a boil in a small saucepan. Remove from the heat, add the white chocolate and stir until completely smooth.
- Cut the bread pudding into squares and serve warm, with the white chocolate sauce.