A friend of mine has been the head chef in several Birmingham area restaurants and he makes the best white chocolate bread pudding I've ever tasted. Whenever he changes locations, the restaurant continues to use his recipe. I don't blame them. Occasionally, he would show up at my office with a pan of this goodness and the office would fight over it. This recipe, although not shared by him, tastes very similar to his. I've baked it for friends and so far it's never lasted long. I don't remember where I first saw this recipe or I would give kudos. If I remember, I will update this post.
Ingredients: I always use organic if available. While this is certainly not a healthy dessert, it's much healthier with organic products than without.
- 9 egg yolks
- 1.5 cups white sugar
- 1.5 cups heavy cream
- 1.5 cups half & half
- 24 oz white chocolate chips
- 2 tsp vanilla flavoring
- 2 loaves white bread (crust removed)
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 tbsp butter or palm fruit oil
Preparation:
- Using a large mixing bowl, mix the egg yolks and sugar until pale yellow. Then add the white chocolate chips to the mixture.
- In a medium sauce pan, combine the heavy cream, half and half, and vanilla and bring to a simmer.
- While stirring, pour the hot cream mixture over the egg/white sugar/vanilla mixture. keep stirring until all the chocolate has melted.
- Grease the inside of a 13x9x2 baking dish with butter or the palm fruit oil.
- Layer the bread one layer at a time until there are 3 layers in the pan. Fill any gaps with bread.
- Pour the white chocolate pudding mixture over the bread and let it soak 15-20 minutes or until the bread absorbs the pudding.
- Mix the brown sugar and cocoa together and sift over the top of the pudding.
Bake at 450 degrees for 18 minutes. (Eat by itself or add whipped cream or ice cream-your choice.) ENJOY.
