White Chocolate Bread Pudding with Chocolate Sauce

Last year I had some bread pudding at a local restaurant and thought about it for days. It was a raspberry-blueberry bread pudding, cut it into pieces, and then pan fried it to make it extra sinful. Chocolate sauce, and warm caramel sauce drizzled over the whole creation. Ahhhh.

There are certain desserts that should only be prepared when you are sure you will be able to share with others. Bread pudding is one of those. This recipe is absolutely delish. It's easy and decadent. Perfect for a holiday party. One reviewer on the Epicurious website, where I found this recipe said "hideously fattening, but worth every calorie." Hmmm. Does persuade you more, or less, to make this dish?

"Hiddeously fattening"?

Sign me up.

P.S.

I made this in custard cups and disposable bread tins so I could drop pans to neighbors. Didn't want all of that cream to end up on my backside. Share the wealth, that's my motto.

White Chocolate Bread Pudding with Chocolate Sauce

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8 oz French bread, cut into 1 inch pieces

3 1/2 cups whipping cream

1 cup whole milk

1/2 cup sugar

10 oz. good quality white chocolate (Lindt or Baker's) coarsely chopped

7 large egg yolks

2 large eggs

fresh fruit, optional about 2 cups I used fresh raspberries

8 oz white or dark chocolate (I like dark)

Preheat oven to 275 degrees. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer to rack to cool, increase oven temp to 350 degrees.

Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 oz. white chocolate ( about 1 3/4 cups) and stir until melted and smooth. Let cool slightly. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes and fruit (if using) in greased 2 quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.

Bake pudding 45 minutes. Uncover and bake until top is golden, about 15 minutes. Transfer pudding to a rack to cool slightly. Can be prepared 1 day ahead. If storing for serving later-cover with foil and refrigerate. Re-warm covered pudding in 350 degree over for 30 minutes before serving.

Bring remaining 1/2 cup cream to simmer in heavy saucepan. Remove saucepan from heat. Add remaining 8 oz chocolate and stir until melted and smooth.

Serve pudding warm with chocolate sauce.

Tips:

-Many bread pudding recipes use Challah or Croissants. You may use any type of bread you like. Bread pudding was originally created to use up leftover bread that had gone stale.

-I like the addition of fresh fruit, especially raspberries. I added a few fresh bananas, but didn't like the way they looked after baking. Next time, I'll saute them in a little butter before adding to the pudding. Or maybe just tossing with a little lemon juice would help their appearance.

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