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Sunday, February 5, 2017

White Chocolate Bread Pudding

"A Southern Palate", Author: Robert St. John 

5 oz. white chocolate [140 g]
4 egg yolks
1 egg
1/4 cup sugar [50 g]
2 tsp. vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup milk
1/4 tsp. salt
1 large loaf of French bread as needed,(crusts cut off and cut into 1" inch cubes)

Melt white chocolate in a double boiler. In another double boiler over moderate heat, combine eggs, sugar, vanilla, whipping cream, milk and salt. When blended and warm, add melted chocolate and stir well. Fold bread cubes into custard mixture. Let sit for 5 minutes, then mix on low speed in an electric mixer using the paddle attachment. Pour into a buttered 2.2-quart Pyrex baking dish and cover with parchment paper.

Bake at 350 degrees for 45 minutes. Remove paper and cook an additional 15 minutes to brown the top. (Pudding can be held in refrigerator for 2 or 3 days.) When cooled completely, scoop out individual portions and heat to just warm in a microwave. Top with the warmed white chocolate sauce (below).
Yield: 8-12 servings

White chocolate sauce:
8 oz. white chocolate [224 g]
1/2 cup heavy whipping cream

Melt white chocolate in a double boiler. Add heavy cream and blend thoroughly. This sauce will hold in the refrigerator and can be reheated in microwave just until warm.

from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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