Chocolate-walnut bread pudding with white chocolate sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cubed stale Italian bread |
| 1 | cup | Chopped toasted walnuts |
| 4 | cups | Milk |
| 3 | tablespoons | Unsalted butter |
| ¾ | cup | Packed light brown sugar |
| ⅛ | teaspoon | Salt |
| 4 | ounces | Semisweet chocolate |
| 1 | ounce | Unsweetened baking chocolate |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1 | cup | Heavy cream |
| 2 | tablespoons | Granulated sugar |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch; dissolved in 1 tablespoon cold water |
| 3 | ounces | White chocolate |
| ¼ | teaspoon | Vanilla beans |
Directions
WHITE CHOCOLATE SAUCE
Heat oven to 350. Grease shallow 2-quart baking dish with butter. Add bread and walnuts to dish. Combine 2 cups milk, butter, sugar, salt in saucepan.
Bring to simmer, stir to melt butter. Remove from heat. Add chocolate; let stand 5 minutes. Whisk until smooth. Whisk eggs, vanilla and remaining milk in bowl. Whisk into chocolate mixture; pour over bread, Bake for 35 to 40 minutes or until set in center. WHITE CHOCOLATE SAUCE: Bring cream, sugar and salt in saucepan to simmer. Stir in cornstarch, simmer, stirring until thickened, about 1 minute. Remove from heat. Stir in white chocolate and vanilla until smooth. Serve with warm or room temperature pudding. Typed by Ethel Snyder <essie49@...> Date: July 24, 1997 Recipe by: Family Circle magazine -- 2/18/97 Posted to MC-Recipe Digest V1 #689 by essie49@... (Ethel R Snyder) on Jul 25, 1997