6/24/2014
Raspberry and White Chocolate Bread Pudding
1 T unsalted butter, softened
4 plain day-old croissants, cut into 1"cubes
3 cups heavy cream
1 vanilla bean, halved lenghwise
4 oz white chocolate, finely chopped
1/4 cup dark rum
2 T sugar
1 pint fresh raspberries
4 large eggs
2 large egg yolks
whipped cream for serving
>how to make<
*Preheat the oven to 350 degrees.
*Grease a 9" square baking dish with the butter.
*Spread the croissant cubes out in an even layer in the bottom of the prepared baking dish. Set aside.
*Pour the cream into a medium saucepan.
*Use the back of a paring knife to scrape the vanilla seed from the bean and add both to the cream.
*Stir in the white chocolate.
*Heat over medium-low heat, stirring often, until the white chocolate is melted, about 5 minutes.
*Turn off the hear and set aside.
*In a small saucepan, heat the rum, sugar, and 1/4 cup of water over medium-low heat, stirring often, until the sugar is dissolved, about 10 minutes.
*Place the raspberries in a medium bowl and pour the rum syrup over the berries.
*Gently stir to combine.
*Cover the croissant cubes with the rum-soaked raspberries and syrup.
*Whisk together the eggs and egg yolks in a large bowl.
*Remove the vanilla bean from the white chocolate mixture and then whisk about 1 cup of the white chocolate mixture into the eggs.
*Once the bottom of the bowl is warm, whisk in the remaining white chocolate mixture.
*Use a rubber spatula to scrape this mixture evenly over the raspberries and croissant cubes.
*Place the pan with the bread pudding in a roasting pan.
*Fill the roasting pan with enough warm water to reach halfway up the sides of the baking dish.
*Bake for about 25 minutes, or until the center of the pudding is set and a cake tester inserted into the center comes out clean.
*Remove the the oven and cool completely.
*Serve with a dollop of whipped cream, if using.
-serves 8 or more-
1 T unsalted butter, softened
4 plain day-old croissants, cut into 1"cubes
3 cups heavy cream
1 vanilla bean, halved lenghwise
4 oz white chocolate, finely chopped
1/4 cup dark rum
2 T sugar
1 pint fresh raspberries
4 large eggs
2 large egg yolks
whipped cream for serving
>how to make<
*Preheat the oven to 350 degrees.
*Grease a 9" square baking dish with the butter.
*Spread the croissant cubes out in an even layer in the bottom of the prepared baking dish. Set aside.
*Pour the cream into a medium saucepan.
*Use the back of a paring knife to scrape the vanilla seed from the bean and add both to the cream.
*Stir in the white chocolate.
*Heat over medium-low heat, stirring often, until the white chocolate is melted, about 5 minutes.
*Turn off the hear and set aside.
*In a small saucepan, heat the rum, sugar, and 1/4 cup of water over medium-low heat, stirring often, until the sugar is dissolved, about 10 minutes.
*Place the raspberries in a medium bowl and pour the rum syrup over the berries.
*Gently stir to combine.
*Cover the croissant cubes with the rum-soaked raspberries and syrup.
*Whisk together the eggs and egg yolks in a large bowl.
*Remove the vanilla bean from the white chocolate mixture and then whisk about 1 cup of the white chocolate mixture into the eggs.
*Once the bottom of the bowl is warm, whisk in the remaining white chocolate mixture.
*Use a rubber spatula to scrape this mixture evenly over the raspberries and croissant cubes.
*Place the pan with the bread pudding in a roasting pan.
*Fill the roasting pan with enough warm water to reach halfway up the sides of the baking dish.
*Bake for about 25 minutes, or until the center of the pudding is set and a cake tester inserted into the center comes out clean.
*Remove the the oven and cool completely.
*Serve with a dollop of whipped cream, if using.
-serves 8 or more-
Labels: bread pudding recipe, raspberry bread pudding recipe, white chocolate bread pudding recipe
