Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, February 22, 2009

White Chocolate Bread Pudding

This is probably one of the most decadent and richest desserts I've ever made - or eaten. I make it one time per year... for Mardi Gras. I found it on the Internet about 10 years ago. It is "to die for."
Sometimes I am not able to find the type of bread called for in this recipe. Yesterday was a case in point. So, I substituted a loaf of Sheepherders Bread, and added a little extra sugar. It was perfect!

I usually cut this recipe in half, for a smaller crowd. Serve with a dollop of fresh whipped cream. Delish!


1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs

1. Preheat oven to 325 degrees.

2. Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.

3. Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk, or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.

4. Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish.

5. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

6. Serve warm with a dollop of whip cream.

Yield: 16 servings
Prep Time: 40 minutes
Cooking Time: 1 hours 0 minutes


Columbo said...

It was so good! I highly recommend it. Simply awesome.

nolablossom said...

This looks delish! I haven't made bread pudding in a long time - I'd like to make a bananas foster bread pudding! 2 of my faves in one recipe!

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