Chef Jon Gibson
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White Chocolate Bread Pudding

Skill Level – Intermediate
Prep Time – 30 minutes
Cook Time – 1 hour
Servings – 6-8

1 loaf Texas Toast or French Bread
3C Heavy whipping Cream
1/2C Sugar
1/2t Kosher Salt
10oz White Chocolate (morsels or chopped bakers)
2 Whole Eggs
7 Egg Yolks

Preheat Oven to 325 degrees
Grease a 9″X13″ Casserole or Pan with butter or non-stick

1. Cut bread into 1″ cubes and divide into two portions.

2. In a large sauce pot over medium high heat, add heavy cream, sugar, and salt and stir to mix.

3. Bring cream mixture just to a boil, DO NOT scald. Remove from heat and rain in chocolate pieces while whisking mixture until chocolate is melted.

4. In a large mixing bowl whisk whole eggs and egg yolks together.

5. Slowly stream egg mixture into chocolate cream. This is called tempering and should be done slowly to ensure you don’t curdle the eggs.

6. After eggs are incorporated into chocolate cream, add half of the Texas toast to mixture and fold until coated. If mixture is to soupy or loose add more Texas toast until all liquid is absorbed.

7. Place mixture into casserole dish and cover with foil and bake for 45 minutes, then remove foil and back for additional 15 minutes or until top is lightly brown.

8. Remove from oven and let cool to room temp and serve.

To serve: Place in bowls or ramekins and top with your favorite fruit or with graham cracker crumbs or Oreo crumbles or anything your little heart desires.

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