This is a great dessert for a crowd. I made it yesterday for our bible-study group and it went over pretty well, if I do say so myself. Such a warm friendly dessert for a cold winter’s night. Ingredients for the pudding 5 tablespoons unsalted butter, melted 4 cups heavy cream 2 cups milk 1 cup sugar 3 1/2 cups white chocolate chips 6 large whole eggs 10 egg yolks 1 vanilla bean 1 loaf day old french bread cut into 1 inch cubes Preparation Instructions Preheat the oven to 325º. Butter a 9×13” baking dish and set aside. Cut the vanilla bean in half length-wise and using the back of a knife, scrape the seeds out and place in a large saucepan with the cream, milk and sugar over medium heat. Heat until just barely hot and then remove from heat and add the white chocolate chips. Stir until melted, set aside to cool slightly, should get to about room temperature. In a large mixing bowl, whisk together the whole eggs and the yolks, then pour the milk mixture into the eggs in a slow steady stream whisking constantly until blended. (Careful, if the milk is too hot the eggs will curdle!) Lay half the bread slices in the baking dish and pour half the cream over the bread and allow it to absorb the mixture for about 5 minutes. Place the other half of the bread pieces over the top and pour remaining milk mixture over the top and allow to sit about 10 more minutes. Cover the pan with foil. Bake the pudding for 1 hour. Uncover and bake an additional 30 minutes until the liquid is evaporated and the pudding is golden brown. Cool on a wire rack. While the pudding is baking you will want to make the sauces: White Chocolate Sauce Ingredients 1/2 cups heavy cream 1 cup white chocolate chips Preparation Instructions In a small saucepan heat the cream just until hot. Remove from heat and add the chips, stirring until smooth. Set aside and keep warm. Cranberry-Raspberry Sauce Ingredients 1/2 cup water 1/2 cup honey 2 cups fresh or frozen cranberries 1/4 cup fresh or frozen raspberries Preparation Instructions Combine all the ingredients in a medium sauce pan over high heat. Allow to boil about 5 minutes, until most of the liquid is evaporated. Set aside to cool. Once cool, press through a fine mesh sieve to remove all the pulp. Set aside until ready to serve. Once the pudding is cooled slightly, brush the melted butter all over the top of it, serve warm with both sauces drizzled over it and garnish with fresh raspberries and chocolate curls if desired.
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