Yield: 8 Servings
|3 cups||Heavy cream|
|10 ounces||White chocolate|
|8 \N||Egg yolks|
|1 \N||Loaf French bread*|
|2 tablespoons||Chocolate shavings (garnish)|
|8 ounces||White chocolate; melted|
|3 ounces||Heavy cream|
* sliced into ¼-inch thick pieces; dried in oven To make the bread pudding: Heat cream and add white chocolate; when chocolate is melted remove from heat (you may want to use double boiler to avoid scorching).
In double boiler, heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture.
Place bread slices in a baking pan - pour one-half mixture over bread and let settle (let bread soak up mixture) and then top with rest of mixure.
Cover with foil and bake for one hour at 275 degrees. Remove foil and bake for 15 minutes until top is golden brown.
To make sauce: Gently melt white chocolate in double boiler; remove from heat and mix in heavy cream. Spoon over bread pudding.
To serve: Spoon hot out of pan or let cool to room temperature; then place in refrigerator for about 45 minutes. Loosen sides and invert pan. Cut into squares, circles, triangles, etc. Top with sauce and sprinkle with chocolate shavings.
The Times-Picayune, December 22, 1994 Posted to MC-Recipe Digest V1 #169 Date: Sat, 27 Jul 1996 03:26:01 +0000 From: Linda Place <placel@...>