Title: WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOC
Categories: Desserts
Yield: 8 servings

1 Roll, 10″ long and 2 1/2″
In diameter or the equi-
Valent amount of bread
2 c Heavy cream
1/2 c Milk
1/4 c Sugar
9 oz White chocolate, chopped
1 Egg
4 Egg yolks
Semi-sweet chocolate for
Garnish (optional)

Cut the roll into eight slices; place on middle rack
of a 250F oven and leave until dry, about 20 minutes.
In a saucepan, heat 1 1/2 cups of the heavy cream, the
milk, and the sugar over low heat, stirring until
sugar is dissolved. Add 5 oz. of the white chocolate,
stir until melted, and remove from the heat. In a
large bowl, whisk the egg and yolks together. Whisk
the chocolate mixture into the eggs a little at a time.
Tear the bread into 1″ pieces, add to the white
chocolate custard, and stir to mix. Leave to soak,
stirring occasionally, until all the custard has been
absorbed by the bread, 1 to 2 hours. Put the mixture
into an 8″ square, 2″ deep baking dish. Put the dish
in a slightly large pan and add hot water to come
halfway up the sides of the baking dish. Bake the
pudding in the water bath at 350F for 45-50 minutes,
until the custard is set and the top is golden brown.
Serve warm or cold. If you chill it, loosen the sides
with a metal spatula and invert the pudding onto a
cutting surface. Cut into four squares and cut each
square into a triangle. For the sauce, heat the
remaining cream in a small pan. Add the remaining 4
oz. white chocolate and melt. If desired, grate some
semi-sweet chocolate and sprinkle on top of the
pudding.

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