This bread pudding contains oodles of white chocolate and is also topped with a decadent white chocolate sauce. It's amazing right out of the oven!
Author: Eva Bakes
1Tablespoonunsalted butterfor greasing the pan
16ouncesFrench briochecut into 1 inch pieces
1 and ½cupswhole milk
6ounceswhite chocolatechopped finely
4large egg yolks
White chocolate sauce
2ounceswhite chocolatechopped finely
Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" pan with the butter and set aside.
Place the cubed bread pieces on a large rimmed baking sheet. Make sure to leave room between each piece of bread. Bake in your preheated oven for 10 minutes or until the tops become golden brown. Once bread is browned, remove the sheet from the oven and allow it to cool. Turn the oven off for now.
In a medium sized saucepan set over medium heat, warm the milk, cream and sugar until just scalding (do not let it boil). Remove the saucepan from the heat and stir in the white chocolate until smooth. Allow it to cool slightly.
In a large bowl, whisk the egg yolks and eggs. Slowly drizzle in the warm milk mixture and stir constantly so the eggs don't scramble. Add the vanilla and mix well.
Toss in the bread and mix well so each piece of bread gets coated in the milk. Allow it to sit for 30 minutes or so. Mix the bread around a few times during the wait time so each piece of bread gets to sit on the bottom of the bowl.
Preheat your oven again to 350 degrees F. Transfer the bread to your prepared baking pan and bake in your preheated oven for 30 minutes.
Remove the pan from the oven and allow the bread to cool for 15 minutes.
Meanwhile, make the white chocolate sauce. In a small saucepan (or in a microwave-safe bowl or measuring cup), scald the heavy cream. Then add in the chopped white chocolate and whisk vigorously until smooth.
Cut the bread pudding into slices and pour some sauce over the top. Serve immediately. The bread pudding is best served warm and will be even better with a scoop of vanilla ice cream.
Leftovers should be stored, covered, in the refrigerator. They are best reheated in the oven and drizzled with a bit of sauce so it doesn't dry out.Source: Barely adapted from Serious Eats