Sunday, March 27, 2011

White Chocolate Bread Pudding

Ok, let's face it people, I'm really no Betty Crocker. I'm luckily if I can make one home cooked meal a week these days. So, we all know that this blog is not the most savvy cooking blog out there, BUT...if you've ever had Nordstrom's White Chocolate Bread Pudding at their Cafe Bistro then you might want to stick around.

This could quite possible be at the very tippy top of my favorite desserts (along with Melanie's delicious chocolate layer cake, Figgy pudding, the Blondie, and other various baked goods).
It's moist, sweet, tart, cruchy, and creamy all in one. The recipe I found HERE may not be Nordstrom's, but it definitely did not fail my tastebuds! It's a lot of time and preperation (perfect for my Sunday afternoon) but I left a very satisfied woman!


White Chocolate Bread Pudding
5 Tbls. unsalted butter, melted | 4 cups heavy cream | 2 cups milk | 1 cup sugar | 3½ cups (about 1⅓ lbs.) white chocolate morsels | 6 large eggs, plus 12 egg yolks | 1 tsp. vanilla | 1 24-inch loaf day-old French bread, cut into ½ inch thick slices

Raspberry
Sauce: ½ cup water | ½ cup sugar | 2 tsp. grated orange zest | 2 cups fresh or unsweetened frozen raspberries

White Chocolate Sauce:
½ cup heavy cream | 1 cup white chocolate morsels

Preheat oven to 325°. Brush a 9x13 inch pan with 2 Tbls. melted butter. Line the bottom of the pan with parchment paper. In a medium saucepan over medium heat, combine the cream, milk, and sugar and heat until just hot. Remove from the heat, add the chocolate morsels, and stir until melted. Set aside.

In a large bowl, whisk together the whole eggs, egg yolks, and vanilla. Whisking constantly, gradually drizzle the warm cream mixture into the eggs, continuing to whisk until smooth and well blended (don’t curdle the eggs!).

Lay half the bread slices in the bottom of prepared pan. Pour half of the cream mixture over the bread and allow to absorb the liquid, about 5 minutes. Layer the remaining bread on top and pour the rest of the cream mixture over it. Press down on the bread, making certain it completely absorbs the liquid. Cover the pan with foil. Bake the pudding for 1 hour. Uncover and continue to bake until the liquid in the center has evaporated and the pudding is golden brown, about 30 minutes longer. Transfer to a wire rack and let cool completely.

When the bread pudding has cooled, cover and refrigerate until cold. Invert the pan on a cutting board. Peel off parchment paper and trim the crusty edges around the sides. Cut the bread pudding into six 2-by-3-inch rectangles and then cut each rectangle in half on the angle to form 2 triangles. Wrap and store in the refrigerator.

Make raspberry sauce by combining water, sugar, and orange zest in a saucepan over medium heat. Cook until thick and syrupy, about 3 minutes. add the raspberries, reduce heat to low, and cook until fruit begins to fall apart, about 3 minutes. Let cool and then force the sauce through a fine-mesh sieve to remove the seeds.

Make the white chocolate sauce by warming cream in a saucepan over medium heat until hot. Remove from heat and stir in morsels. Stir constantly until chocolate is completely melted.

To assemble the dessert, preheat oven to 350°. Butter a rimmed baking dish and place the bread pudding triangles on it, leaving spaces between. Brush triangles with remaining melted butter. Bake until heated through and lightly browned, about 12 minutes. For each serving, pour a serving of white chocolate sauce then raspberry sauce over bread pudding triangle.

3 comments:

Emma said...

yum!!!!!!!!!!!!! i can't wait to try it. i love bread pudding.

kristen said...

Oh my. That looks so good!!

MelanieBrenchley said...

I'm totally trying this. Let's make this while the boys all go to Priesthood together. I have a salad I can make to balance it out. Let's do it.