White Chocolate Bread Pudding.

I haven't made this, but I have a friend who swears that this dish from the Columbia Restaurant in Tampa will change your life.


White Chocolate Bread Pudding

6 cups Heavy Cream
2 cups Milk
1 cup Sugar
2 oz. Vanilla
28 oz. White Chocolate (Small Pieces) (approx. 3 & 1/2 cups)
4 Eggs
2 cups Egg Yolks
18 oz. Cuban Bread

Heat cream, milk, sugar and vanilla over medium heat in a large saucepan.
When hot, remove from heat and add 2 & 1/2 cups of the white chocolate pieces.
Stir until melted.
Combine eggs and yolks in a large bowl.
Slowly add the cream mixture into the eggs, whipping as you pour.

Cut bread into 1/2” slices, place in a large bowl.
Pour mixture over bread. Press bread to absorb mix and bread becomes soggy.
Let sit 15 minutes to cool.

Add remaining cup of chocolate pieces, stir. (DO NOT MELT).
Pour mixture evenly in 12” x 10” baking pan.
Cover pan with aluminum foil and bake in 350 degree oven for one hour.
Remove foil, continue to bake for an additional hour until set and golden brown.
Allow to cool thoroughly before cutting. Top with White Chocolate Sauce, see below.

White Chocolate Sauce

1/2 cup Heavy Cream
8 oz. White Chocolate (small pieces)
2 oz. Bacardi Rum

Bring the cream to a boil in a small pan.
Take off heat, add white chocolate.
Stir until smooth and melted.
Add rum, stir.
Serve warm.