|5||cups whipping cream|
|12||ounces white chocolate|
|2||loaf French bread or 1 loaf Italian bread, cut into ¼ ” slices and dried in oven|
|12||ounces white chocolate, melted|
|6||oz heavy cream|
|2||tablespoons chocolate shavings (to garnish)|
Directions:Preheat oven to 350---I place the dish in the middle rack
Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
Pour this into white chocolate mixture and blend.
Place the bread in the baking dish & pour the cream mixture over the bread.
Let it absorb for a few minutes...I sometime use my hands and massage the bread so that all the cream soak into the bread...you want the bread to soak into the cream so that it wont be dried out during baking.
Cover with foil & bake for 1 hour.
Remove foil & bake 15 minutes longer, or until top is golden.
To make the white chocolate sauce:
In a double boiler, melt 12 oz white chocolate with the cream.
Remove from the heat & stir until blended.
To serve: Let the pudding cool to room temperature.
(Can be served warm or chilled).
Cut into serving pieces & spoon the warm sauce over the servings.
Top with white chocolate shavings.
1 C frozen raspberry (if you have fresh ..you can use that too ...but I find that making it with frozen taste better to me)
1/2 C sugar
2 T water
in a sauce pan ...cook up sauce until sugar is dissolved..then once it cool pour into a blender...drizzle over bread pudding