If you want to feel like you’ve died and gone to heaven, make this bread pudding. Seriously. Well, maybe you’ll want to skip the “died” part and just have heaven on earth. This is a want to lick your plate clean dessert!
The bread pudding is super creamy – there is very little bread (the small amount is correct) and it almost morphs into one whole warm custardy mass. White chocolate, which some can find a bit cloying, is perfectly offset by the tart raspberries. That idea was from a friend – the Amaretto idea, all mine! 🙂 🙂 🙂
And the sauce. Oh my. The sauce. You might think you don’t need it if you taste the bread pudding, but you do. Yup, yup, yup! Trust me on this one. It’s not overkill (well maybe a little) but is an absolutely worthwhile addition to the dessert!
Now as I sit here typing, I’m asking myself – “Is all this raving overkill? Is it really that good?” “What if I’ve built this all up in my mind and then no one likes the recipe?” And then I take another bite and think, “Naaaawwww…”
This is pretty easy to make and I made mine today out of leftover rolls from Thanksgiving. Of course, the bit of savings didn’t do much to offset the cost of all that white chocolate and cream; the good news is ’tis the season to buy them, when Christmas sales and coupons can significantly lower the cost of baking ingredients.
So frugal – maybe not so much, but it’s make ahead and if you’re going out to a concert or event this Christmas season, just invite everyone over for dessert and coffee rather than hitting a restaurant after – that can really justify the cost. And while you’re at it, and maybe put a wee shot of that Amaretto in the coffee!
If you’re like me and know you’ve hit the mark when people make little “happy” noises when they eat, White Chocolate Raspberry Bread Pudding with White Chocolate Amaretto Sauce will do the trick! Of course, if you don’t care for Amaretto, try something else – Framboise, Frangelico, Orange Schnapps (really!) or anything that goes with Raspberries – or no alcohol at all if you prefer.
This recipe was originally poached from The Palace in New Orleans, featured in Bon Appetit. I’ve been making it for years with a few adjustments and I think it deserves a place in your recipe box, too!
White Chocolate Bread Pudding with Amaretto White Chocolate Sauce
- 8 to 10 ounces French bread, crust removed, cut into 1-inch pieces
- 3 1/2 cups whipping cream, divided, 3 cups for the pudding, 1/2 cup for the sauce
- 1 cup milk (original recipe states do not use low-fat or nonfat, but I use 2%)
- 1/2 cup sugar
- 18 ounces good-quality white chocolate (such as Lindt or Baker’s) coarsely chopped, divided, 10 for the bread pudding, 8 for the sauce
- 7 large egg yolks
- 2 large eggs
- 1 package of raspberries, fresh or frozen (if frozen, add frozen) about a pint, or more if desired
- 3 tablespoons Amaretto
Preheat oven to 275°F.
Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F. An easy alternative is to prepare bread the night before, spread out on a tray and leave out or place in a cupboard to air dry.
Prepare a water bath: Find a pan or roaster large enough to accommodate the pan the bread pudding will be baked in and bring a pot of water to a boil.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture and fold in raspberries. Lightly spray or oil a piece of foil and cover dish tightly.
Place the pan with the bread pudding in the larger pan and add enough boiling water to come half-way up the side. Place in oven.
Bake pudding about 55 minutes. Uncover and bake until top is golden brown, about 15 minutes longer, until the top is a light golden brown (not “crunchy” just lightly colored) and the pudding is slightly firm to the touch. (I have had the baking time vary wildly in different ovens – my gas oven at home cooks it in stated time – the electric at the folk’s house took about 25 minutes longer! Judge by looks and feel, and be prepared for it to possibly take longer.)
Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving or if desired, the chilled pudding may be cut into neat squared and warmed slightly in the microwave. The consistency of the warm pudding will be very soft and scoopable, unable to be cut.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth. Add 3 tablespoons Amaratto and gently mix.
Serve pudding warm with warm white chocolate sauce.
From the kitchen of www.frugalhausfrau.com, adapted from Bon Appetit
I have been having a lot of fun experimenting with my Dad’s good camera! The top two photos were from his good Nikon, the bottom two from my point and shoot Nikon. I can see a huge difference in quality, but need to experiment more with settings and figure out the lighting with the good camera – it is so much easier to get better “in perspective” photos with the big camera.
I’ll be bringing this White Chocolate Bread Pudding with Amaretto White Chocolate Sauce to Throwback Thursday (I am so happy to be a co-host – yay!) and Fiesta Friday this week – FF is hosted by two of my favorite bloggers, Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons.
Please stop by and check out ALL the postings! With the upcoming holidays there are bound to be many posts from many bloggers – and from all over the world, celebrating their own holidays with their own foods and traditions!