I was so inspired by Cindy‘s white chocolate pudding that I just had to make it too! Ohmygosh was it ever so good!
16 ounces white chocolate chips (use the good ones)
1 cup heavy cream
1/2 cup half & half
1 tbsp vanilla
5 egg yolks
1/2 cup sugar
1 loaf white bread, crusts removed
1/4 cup brown sugar
2 tbsp cocoa powder
Preheat the oven to 450*
Bring to a simmer the heavy cream and half & half, then add vanilla. In the meantime, melt the white chocolate chips in a double boiler.
In the Kitchenaid, I blended the egg yolks and sugar until pale yellow.
Once everything was ready, I used the Kitchenaid to mix it all together – the cream mixture, the white chocolate, and the egg/sugar mix.
Next, arrange the bread pieces into the baking dish – all along the bottom, up the sides, then make more layers until the bread is all used (there was a part of me that felt wrong by using just regular white bread and not some great baguette, but it turned out perfectly). This baking dish is 10″ in diameter:
Pour the warm mixture from the Kitchenaid bowl into the baking dish, then press any pieces of bread that are sticking up into the mixture. You want all of the bread to soak up all the yummy white chocolate mixture and not one crumb of bread to be sticking out:
In a bowl, mix together the brown sugar and cocoa powder, then sprinkle all over the top of the bread pudding:
Bake at 450* for 20-25 minutes. Watch it carefully to make sure the topping doesn’t get a chance to burn.
I would have had a better picture of this to show, but 99% of it was enjoyed within five minutes of serving it! Everyone went on & on about how great it was.