White Chocolate Raspberry Bread Pudding/Pic

[Roxy15]

WHITE CHOCOLATE RASPBERRY BREAD PUDDING;

 

6 1 1/2 " thick slices of stale bread brioche, french, or challah is recommended, cut into large cubes

4 tbsp melted butter

1 cup heavy cream

1 cup half and half

3/4 cup sugar

1 tsp ground cardamom

1 tsp vanilla extract

4 large eggs beaten

1 pint raspberries

8 oz white chocolate Guittard, Callebaut or Ghirardelli recommended, broken into small chunks

 

Preheat your oven to 350°F. 

 

Set a pot of water to boil and have a larger, deeper pan ready to use.

 

Grease an 8x8-in. baking dish (a 9x9" will also work) by brushing the bottom and sides with half of the melted butter.

Place the cubed bread into the baking dish and pour in the remaining melted butter. 

Toss to coat the bread.

 

In a large mixing bowl, whisk together the remaining ingredients EXCEPT the raspberries and the chocolate.

 

Pour the egg mixture over the bread and allow to soak for twenty minutes.

Fold in the raspberries and white chocolate gently and cover the pan with aluminum foil.

 

Place the baking dish into the larger, deeper pan and set it onto the oven's rack. 

 

Carefully pour the boiling water into the outer pan, filling the pan with water until it reaches halfway up the sides of the bread pudding dish. 

 

Bake for 45 minutes. 

 

Carefully remove the foil and bake for an additional 10-15 minutes, or until the surface is nicely browned.

 

Remove the larger pan from the oven and set it onto your countertop. 

 

Allow the bread pudding pan to cool

inside the larger pan (with the water). This allows the custard to stabilize and not separate whilst cooling.

 

Once cooled, serve or refrigerate.

 

Bread pudding is best served warmed.