Sunday, January 28, 2007

White chocolate bread pudding

One of my co-workers knows that I like to bake, so periodically she brings me baguettes from her local bakery. I used the leftover stale baguette to make bread pudding. Here's the recipe I came up with:

White chocolate bread pudding
Makes one 9x9 inch pan

9 cups of stale bread, cut into 1/2 inch cubes (I used baguette, an egg bread like challah or brioche would be good too)
3 cups milk (I used skim milk)
4 eggs
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup pecans, coarsely chopped
1/3 cup golden raisins
2/3 cup white chocolate chips
Cooking spray

Serving suggestion: caramel sauce

Preheat the oven to 350 degrees. Coat a 9x9 inch square pan with cooking spray. Whisk together the milk and eggs in a large bowl until well combined. Add the sugar, cinnamon, nutmeg, vanilla extract and salt to the egg mixture, whisk to combine. Add bread; mix until all of the bread cubes are coated with the egg mixture. Let stand for 5-10 minutes so that the bread can soak up the liquid. Stir in the pecans and raisins. Pour half of the bread mixture into the pan; top with 1/3 cup of white chocolate chips. Add the remaining half of the bread mixture to the pan; top with the remaining 1/3 cup of chocolate chips. Bake for 45 minutes. Serve with caramel sauce if desired.

1 comment:

Randi said...

I love bread pudding but never think to make it with skim. I'll have to try that.