White Chocolate Bread Pudding

Name: White Chocolate Bread Pudding
Ingredients: 10 cups egg bread, cut into chunks or cubes (leftover); 1 12 cups light cream or 1 12 cups half-and-half; 1 cup milk; 12 cup heavy whipping cream; 7 large eggs, lightly beaten; 1 cup sugar; 12 cup unsalted butter, melted; 2 teaspoons pure vanilla extract; 1 teaspoon cinnamon; 2 teaspoons baking powder; 14 cup all-purpose flour; 18 teaspoon salt; 1 cup white chocolate, coarsely chopped; 12 cup currants or 12 cup frozen raspberries; 1 teaspoon confectioners' sugar, for sprinkling; 12 teaspoon ground cinnamon, for sprinkling; 14 cup whipped cream; raspberries

18 ingredients

8 steps

Ingredients

10 cups egg bread, cut into chunks or cubes (leftover)
1 12 cups light cream or 1 12 cups half-and-half
1 cup milk
12 cup heavy whipping cream
7 large eggs, lightly beaten
1 cup sugar
12 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
14 cup all-purpose flour
18 teaspoon salt
1 cup white chocolate, coarsely chopped
12 cup currants or 12 cup frozen raspberries
1 teaspoon confectioners' sugar, for sprinkling
12 teaspoon ground cinnamon, for sprinkling
14 cup whipped cream
raspberries

Directions

1

Preheat oven to 350F Lightly grease a 13x9 inch pan or baking dish.
2

In a large mixing bowl, place bread chunks.
3

In a separate bowl, mix together light cream, milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, baking powder, flour, and salt.
4

Pour over bread and let stand 10 minutes or so to absorb.
5

Fold in white chocolate and currants or frozen raspberries.
6

Spoon into prepared pan.
7

Bake until firm to the touch, about 35 to 45 minute Dust top with little confectioners sugar and cinnamon.
8

Garnish with whipped cream.