Desserts are a great comfort food after a scrumptious Louisiana meal. Some desserts can be cooked and eaten while warm or stored in the refrigerator to be heated at a later time. Most people in Louisiana expect a spectacular dessert after a filling meal whether it is a weekend or a holiday. I am particular about the desserts I eat, so this is one of my favorites. This is why I chose to tell you how to make white chocolate bread pudding.
Ingredients; French bread, five cups of heavy cream, one and a half cups of milk, three-fourths cup of sugar, twenty-five ounces of white chocolate chopped into small pieces, fifteen large eggs and semisweet chocolate for garnish.
Of course the first step is to preheat the oven to 275 degrees Fahrenheit. Preferably, you want to use one twenty four inch loaf of French bread for this dessert, if not available, you may use any bread you have in the cabinet. Cut the bread into one inch square pieces and place on a thirteen by nine by two inch baking…show more content… Heat all three until hot, not steaming. Remove from the heat and add fifteen ounces of chopped white chocolate to the mixture. In a large bowl, beat three large eggs along with twelve egg yolks. In a slow thin stream, whisk the warm cream into the eggs until smooth. Pour this custard mixture over the bread and let stand for twenty to thirty minutes. Occasionally, press the bread into the custard mixture until soggy. Place foil over the pudding and bake for one hour; remove foil and bake for another twenty minutes or until golden brown on top. While the bread pudding is cooking to completion, add the remaining half cup of heavy cream into a small sauce pan. Bring the cream to a boil and remove from heat. Add the leftover white chocolate and stir until completely smooth. Cut the bread pudding into squares and top with the warm white chocolate