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Warm White Chocolate Bread Pudding, Bistro 217

Ingredients

1 loaf of your favorite soft Baguette
1 cup sugar
1 cup Verona white chocolate (any white chocolate will do)
3 cups whole milk
5 eggs

Bourbon Cream Anglaise
2 cups cream
1/2 cup sugar
2 egg yolks
4 ounces Jim Beam
1/2 fresh vanilla bean, seeded

Homemade Ice Cream
8 egg yolks
1 1/2 cups sugar
1 quart cream
1 fresh vanilla bean, seeded
1 quart half-and-half

 

Directions

Cut bread into 1 ½-inch cubes. Toast lightly. Mix all ingredients in large bowl. Mix lightly as to not break up all the bread. Transfer from bowl to buttered 2-inch baking dish. Bake at 350 degrees until golden brown (about 30 minutes). Top with Bourbon Cream Anglaise and Homemade Ice Cream (recipes follow). Serves 12.

Bourbon Cream Anglaise
Cream sugar and eggs together. Temper cream into eggs and cook over double boiler until the mixture coats the back of a spoon.

Homemade Ice Cream
In large bowl, cream together egg yolks and sugar. Bring cream and vanilla bean to boil. Temper cream slowly with vanilla bean into egg yolk and sugar mixture. Cook for 10 more minutes over double boiler, stirring constantly. Add cold half-and-half. Put into ice cream maker. Makes about a gallon of ice cream.

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Current Issue: February/March 2017

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