Here 'tis:
White Chocolate Bread Pudding
(did I mention it has 18 eggs - more or less - and 4 c. cream...)
5T. unsalted butter, melted
4 c. heavy cream
2 c. milk
1 c. sugar, sure, why not?
3 1/2c. (about 1 1/3#) white chocolate morsels
6 large whole eggs, plus 12 large egg yolks
1 t. pure vanilla extract
1 24-inch loaf dry challah bread, cut into 1/2" thick slices
Preheat oven to 325. (I do like this font) Brush a 9x13 baking pan with 2 T. melted butter. Okay, go ahead and slather it at this point. Line the bottom of the pan with parchment paper.
In a 4 quart saucepan - whatever that is - over medium heat, combine the cream, milk and sugar and heat just until hot. Remove from the heat, add the chocolate morsels, and stir until melted. Set aside to cool slightly.
In a large bowl, I know what that is; whisk together the whole eggs, egg yolks, and vanilla. Go ahead and sub out with some Egg Beaters - tee, hee! Whisking constantly, gradually drizzle the warm cream mixture into the eggs, continuing to whisk until smooth and well blended. (If the cream mixture is too hot, the eggs will curdle)
Lay half of the bread slices in the bottom of the prepared pan. Pour half of the cream mixture over the bread and allow to absorb the liquid, about 5 minutes. Layer the remaining bread on top and pour the rest of the mixture over it. Press down on the bread, making certain it completely absorbs the liquid. Cover the pan with aluminum foil.
Bake the pudding 1 hour. Uncover and continue to bake until the liquid in the cemter has evaportated and the pudding is golden brown, about 30 minutes longer. Transfer to a wire rack and let cool completely.
When the bread pudding is cool, cover and refrigerate until cold. Run a sharp knife between the edges of the bread pudding and the sides of the pan to loosen the pudding and then invert the pan onto a cutting board and tap the bottom to relase the pudding. Peel of the parchment paper. Trim off the crusty edges around the sides. Cut the bread pudding into six 2x3" rectangles and then cut each rectangle in half on an angle to form 2 triangles. Wrap and store in the fridge.
Raspberry sauce:
1/2c. water
1/2c. sugar
2 t. grated orange zest
2 c. fresh or unsweetened frozen raspberries
In a small saucepan over medium-high heat, combine the water, sugar, and orange zest and cook, stirring frequently, until the mixture is thick and syrupy, about 3 minutes. Add the raspberries, reduce the heat to low, and cook until the fruit begins to fall apart, about 3 minutes. Remove from the heat and let cool slightly. Then, using the back of a spoon, force te sauce through a sieve placed over a bowl - duh - set aside to cool. OR, my favorite, buy Hudson on the Bend's Strawberry-Raspberry sauce for $5.99 at your local grocers:-)
White Chocolate Sauce
1/2c. heavy whipping cream
1c. white chocolate morsels
Warm cream till hot. Remove from the heat, add the chocolate morsels, and stir constantly until the chocolate is completely melted and sauce is smooth. Keep warm.
To assemble:
Preheat oven to 350. Butter a rimmed baking sheet and place the breaad pudding triangles on it, leaving space between the pieces. Brush the triangles with the remaining melted butter. Bake the triangles until heated through and lightly browned, about 12 minutes.
For each serving, stand a hot bread pudding triangle on its side in the center of a large dessert plate. Run a stripe of White Chocolat Sauce across the plate, including over the top of the pudding. Pool some of te Raspberry sauce at opposite edges off the plate. Garnish with raspberries and with ribbons of white chocolate cut from the echunk with a vegetable peeler. Be prepared to wow yourself and your lucky guests!!
It freezes wonderfully - then pull it out the day before and refrigerate.
