White Chocolate Bread Pudding
Simple and delicious! A slightly gooey, toasty bread pudding with a warm white chocolate sauce drizzled on top. YUM!
Ingredients
- 2 small loaves French baguette can substitute other bread; about 16-20 ounces total
- 5 cups heavy cream divided
- 2 approx 12 ounces each bags good quality white chocolate chips I like Ghiradelli or Guittard
- 3 eggs
- 2 cups sugar
- 2 Tablespoons pure vanilla extract
Instructions
- Preheat oven to 375°.Tear bread into small pieces. Pour 4 cups of the heavy cream over it and stir well to combine. Set aside for about 5 minutes while you prepare the egg mixture.
- In another bowl (can do this with a stand or hand mixer, if desired), beat together sugar, eggs, and vanilla until smooth. Mix this in with the bread. Add in one bag of white chocolate chips and stir well.
- Pour into greased 13x9 or comparable sized pan. Bake in preheated oven for about 30 minutes. Then reduce heat down to 350° and bake an additional 30 minutes or so, until golden brown through out and center is completely cooked and also golden brown.
- For the glaze: Microwave remaining bag of white chocolate chips with 1 cup heavy cream in 30 second increments, stirring well after each increment. When chips are completely melted, whisk briskly until smooth. Drizzle on top of individual servings of the warm bread pudding. Enjoy!