Etta's White Chocolate Bread Pudding

[Guest guest]

Here's a special dessert for Valentine's Day courtesy of Etta's restaurant in

Seattle:

 

Karin Baumgardner

Issaquah, WA

 

 

* Exported from MasterCook II *

 

Etta's White Chocolate Bread Pudding

 

Recipe By : Etta's restaurant - Seattle, WA

Serving Size : 1 Preparation Time :0:00

Categories : *To Mc

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 loaf brioche, crusts removed -- small dice

6 egg yolks

2 eggs

1/3 cup sugar

1 tablespoon vanilla extract

2 1/4 cups heavy cream

3/4 cup milk

7 1/2 ounces white chocolate -- chopped

WHITE CHOCOLATE SAUCE:

1 cup heavy cream

12 ounces white chocolate

 

In a metal bowl, with a whisk, combine the egg yolks, eggs, sugar, vanilla,

cream and milk. Place over a pot of simmering (not boiling) water. Heat the

custard until warm, whisking occasionally. Add the choclate and whisk until

completely melted.

 

Preheat oven to 275°F. Fill buttered ramekins about halfway with the bread

cubes. Pour in some of the custard, pressing down on the bread with a ladle.

Wait for the bread to absorb most of the custard, and then pour in the

remaining custard, making sure the bread is immersed in the liquid. Place the

ramekins on a sheet tray and cover with foil. Bake at 275°F for 1 hour, then

uncover and bake for an additional 15 minutes. The pudding should be just

firm to the touch, and no liquid should appear.

 

Let set 30 minutes before serving, and then unmold onto a serving plate.

Serve with white chocolate and/or dark chocolate sauce. Fresh or dried

berries are a great garnish (and they taste good too!)

 

White Chocolate Sauce:

 

Chop up the white chocolate and place in a bowl. In a medium saucepan, heat

the cream until just simmering. Pour over the chocolate and stir until

completely melted. Keep at room temperature until ready to use.

Yield: 2 1/2 cups.

 

typos by Karin Baumgardner 2/12/2000

 

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NOTES : good quality white bread can be substituted for the brioche