White Chocolate Bread Pudding

Simple bread pudding is taken to a whole new level with the use of challah bread, white chocolate, and raspberry coulis.

5 from 1 vote

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Course: Brunch, Dessert

Cuisine: American Deep South, New Orleans, North American

Prep Time: 20

Cook Time: 1 15

Resting: 15

Total Time: 1 50

Servings:

Author: My Hungry Traveler

Prep - Preheat oven to 350°F (175°F). Grease baking pan. Cut bread into ½-inch cubes, discarding some of the crust.
Make Egg Mixture - Whisk egg yolks and eggs together in a small bowl. In a large saucepan, combine cream, milk, and sugar. Cook over medium heat until bubbles begin to show-up around the sides. Careful not to let it boil. Stir in the white chocoilate and then gradually whisk in the egg mixture in a slow stream. Remove from heat and add vanilla extract.
Assemble and Bake - Put bread cubes in the greased baking pan annd pour egg mixture over. Press down on the bread to ensure egg mixture falls through the cracks. Rest for 15 minutes. Fill roasting pan about halfway up the sides with very hot water. Place baking pan into the roating pan with water and tranhfer to the oven. Bake until firm, about 1 hour and 15 minutes. Add hot water to roasting pan to keep water at the half way point up the sides. Serve warm with raspberry coulis sauce.

Cook - In a small bowl, mix together cornstarch and water to make a slurry. Combine slurry with defrosted raspberries and sugar in a saucepan over medium heat. Stir until it begins to boil and thicken. Remove from heat.
Strain - Place a fine mesh strainer over a bowl and pour raspberry sauce into the strainer, pressing down to seperate the seeds from the liquid. Squeeze lemon juice into strained liquid, stir. Serve next-to or over bread pudding.