White Chocolate Bread Pudding

15 ingredients
4 steps

Ingredients

  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1 cup vanilla or white chips
  • 8 eggs
  • 1 tablespoon vanilla extract
  • 1 loaf (1 pound) egg bread, crust removed, cut into 1-inch cubes
  • 2 medium tart apples, peeled and chopped
  • 1-1/4 cups sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon lemon juice
  • 1-1/4 cups heavy whipping cream
  • 1 cup chopped pecans, toasted
  • 2 teaspoons vanilla extract

Directions

  1. 1
    In a large saucepan, combine the milk, cream and sugar. Cook over medium heat until mixture comes to a boil. Remove from the heat; stir in chips until melted. In a large bowl, whisk eggs and vanilla. Gradually whisk in cream mixture. Add bread. Let stand for 15 minutes, stirring occasionally.
  2. 2
    Stir in apples. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 30 minutes longer or until a knife comes out clean.
  3. 3
    Meanwhile, for sauce, In a large saucepan combine the sugar, water, corn syrup and lemon juice. Cook and stir over medium heat until sugar is dissolved. Bring to a boil over medium-high heat; boil, without stirring, until a candy thermometer reads 295° and mixture turns deep amber.
  4. 4
    Remove from the heat; stir in cream. Cook and stir over low heat until mixture is smooth. Bring to a boil over medium heat; cook and stir for 4 minutes. Stir in nuts and vanilla. Stir before serving. Serve warm with warm bread pudding.

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