White Chocolate Bread Pudding.

White Chocolate Bread Pudding

This is from the Columbia Restaurant, a legend in Tampa, Florida. I've heard amazing things about this dessert, especially from my friend, Alice, who fantasizes about it.

6 cups heavy cream
2 cups milk
1 cup sugar
2 oz. vanilla
28 oz. white chocolate (Small Pieces)
4 eggs
12 egg yolks
18 oz. day-old Cuban bread

Heat cream, milk, sugar and vanilla over medium heat in a large saucepan. When hot and small bubbles form, remove from heat and add 2 & 1/2 cups of the white chocolate, stirring until melted.

Combine eggs and yolks in a large mixing bowl. With an electric mixer, slowly pour in a little of the cream mixture, whipping on medium speed to incorporate into the eggs to warm them. Slowly add remaining cream, continuing to beat to incorporate.

Cut bread into half-inch slices, place in a large mixing bowl. Pour egg and cream mixture over bread; press bread to absorb mix and allow bread to become soggy. Let cool for 15 minutes.

Grease a 10-by-12-inch baking pan. Preheat oven to 350 degrees.

Add the remaining cup of white chocolate to the bread and stir. (Do not let the white chocolate melt.) Pour mixture evenly into prepared pan and cover with foil. Bake for 1 hour.

Remove foil, continue to bake for an additional hour (approximately) or until pudding is set and top is golden brown. Remove from oven and allow to cool thoroughly.

About 20 minutes before serving, slice bread pudding into individual portions and place on a lightly greased cookie sheet. Bake in a 350-degree oven until crispy and heated through. Top with White Chocolate Rum Sauce and, if desired, chocolate curls. Serve immediately.

White Chocolate Sauce

1/2 cup heavy cream

8 oz. white chocolate (small pieces)

2 oz. Bacardi Rum

In a medium saucepan, bring cream to a boil over medium heat. Remove from stove and add white chocolate. Stir until melted and smooth. Add rum, and stir with whisk to incorporate. Keep warm over very low heat until ready to serve. This can be made ahead and refrigerated, then reheated over low heat before serving.