White Chocolate Bread Pudding
Nordstrom's White Chocolate Bread Pudding
Servings: 18
BREAD PUDDING:
4 cups heavy (whipping) cream
2 cups milk
1 cup sugar
3 1/2 cups white chocolate morsels
6 large eggs
12 large egg yolks
1 teaspoon pure vanilla extract
1 (24-inch) loaf day-old French bread, cut into 1/2-inch-thick slices
RASPBERRY SAUCE:
1/2 cup water
1/2 cup sugar
2 teaspoons grated orange zest
2 cups fresh or unsweetened frozen raspberries
WHITE CHOCOLATE SAUCE:
1/2 cup heavy (whipping) cream
1 cup white chocolate morsels
TO SERVE:
Unsalted butter for preparing baking sheet, plus 4 tablespoons (1/2 stick) unsalted butter, melted
1 pint fresh raspberries
1 4-ounce chunk of white chocolate
FOR BREAD PUDDING:
Preheat oven to 325 degrees. Spray 9-by-13-by-2-inch baking pan with cooking spray. Line bottom of pan with parchment paper.
In 4-quart saucepan over medium heat, combine cream, milk and sugar, and heat just until hot. Remove from heat, add white chocolate morsels, and stir until melted. Set aside to cool slightly.
In large bowl, whisk together eggs, egg yolks, and vanilla. Whisking constantly, gradually drizzle warm cream mixture into eggs, continuing to whisk until smooth and well blended. (If cream mixture is too hot, the eggs will curdle.)
Lay half the bread slices in bottom of prepared pan. Pour half of cream mixture over bread and allow to absorb liquid, about 5 minutes. Layer remaining bread slices on top and pour the rest of the cream mixture over them. Press down on bread, making certain it completely absorbs liquid. Cover pan with aluminum foil.
Bake for 1 hour. Uncover and continue to bake until liquid in center has evaporated and pudding is golden brown, about 30 minutes longer. Transfer to wire rack and let cool completely.
When cool, cover and refrigerate until cold. Run a sharp knife between edges of bread pudding and sides of pan to loosen pudding, and then invert pan onto a cutting board and tap the bottom to release pudding. Peel off parchment paper. Trim off crusty edges around the sides. Cut bread pudding into 9 3-by-4-inch triangles, and then cut each rectangle in half on an angle to form 2 triangles. Wrap and store in refrigerator.
FOR RASPBERRY SAUCE:
In small saucepan over medium-high heat, combine water, sugar and orange zest and cook, stirring frequently, until the mixture is thick and syrupy, about 3 minutes. Add raspberries, reduce heat to low, and cook until fruit begins to fall apart, about 3 minutes. Remove from heat and let cool slightly. Then, using the back of a spoon, force sauce through a fine-mesh sieve placed over a bowl to remove seeds. Set aside until ready to serve.
FOR WHITE CHOCOLATE SAUCE:
In small saucepan over medium-high heat, warm cream until hot. Remove from heat, add white chocolate morsels and stir constantly until chocolate is completely melted and sauce is smooth. Keep warm.
TO SERVE:
To finish and assemble dessert, preheat oven to 350 degrees. Butter a rimmed baking sheet and place bread pudding triangles on it, leaving space between pieces. Brush triangles with melted butter. Bake triangles until heated through and lightly browned, about 12 minutes.
For each serving, stand a hot bread pudding triangle on its side in center of large dessert plate. Run a stripe of White Chocolate Sauce across plate, including over the top of the pudding. Pool some of the Raspberry Sauce at opposite edges of plate. Garnish with raspberries and with ribbons of white chocolate cut with a vegetable peeler.
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