White Chocolate Bread Pudding

This White Chocolate Bread Pudding is truly one of my favorite desserts. It is the Best White Chocolate Bread Pudding I have ever had.

White Chocolate Bread Pudding

Ingredients
  1. 12 inches of French Bread sliced into 1/4 inch pieces
  2. 3 cups heavy cream
  3. 12 ounces white chocolate I use Ghiradelli
  4. 1 cup whole milk
  5. 1/2 cup granulated sugar
  6. Eight egg yolks
  7. Two large eggs
WHITE CHOCOLATE GANACHE
  1. Twelve ounces white chocolate
  2. four ounces heavy cream
Instructions
  • Preheat oven to 275 degrees.
  • Bake the French bread on a large baking sheet in the oven for 15 minutes to dry it.
  • The recipe says to warm the heavy cream in a saucepan over medium heat. Bring the cream to a boil.
  • Once the cream starts boiling, remove it from the heat immediately. I use a large microwave safe measuring cup to measure the heavy cream and then bring it to a boil in the microwave. It will take about 3 minutes.
  • As soon as you see it beginning to boil, turn the microwave off. I like heating my milk this way because I know it will not stick to the bottom of the pot and burn. Use extreme caution when removing the heavy cream from the microwave.
  • Stir the heavy cream before removing it from the microwave; this will release any air bubbles that might pop.
  • After removing the heavy cream from the microwave, add the white chocolate and stir until the chocolate has melted.
  • In a double boiler, heat the whole milk, sugar, eggs, and egg yolks until warm.
  • Very slowly add the egg mixture into the heavy cream mixture while whisking quickly as it is being poured in.
  • Layer all the bread in a 9x13 inch pan or layer ramekins 3/4 full of sliced dried bread.
  • Pour half of the custard over the bread and allow a few minutes for the bread to soak up all the custard.