Debbie's StoryAlthough, there are never any leftovers with this dessert, it is wonderful when served warm or cold. I use extra white Chocolate to dip fresh strawberries and serve my bread pudding with a dipped strawberry on the side. It makes this simple dessert look quite elegant.
french or italian bread
eggs, lightly beaten
half and half, or heavy whipping cream
3/4 - 1 c
chopped pecans (optional)
WHITE CHOCOLATE SAUCE:
white chocolate baking chocolate, broken into pieces
butter, sliced into pieces
1Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.
2For the Bread Pudding, preheat the oven to 350F.
3In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth.
4Melt butter in the microwave and beat it slowly into the sugar mixture.Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.
5Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets.
6Bake for 45 minutes at 350F or until lightly golden. Do not overbake.
7For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.
8Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy.
9Gradually add the confectioner’s sugar and beat until smooth.
10Add water a bit at a time until the chocolate mixture is smooth and easy to pour.
11Pour the chocolate sauce evenly over the top of the baked bread pudding.