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Saturday, October 13, 2012

White Chocolate Bread Pudding

"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table."
~William Powell


Our regular blog reader Kevin asked for this recipe! Here you go Kev:

Ingredients: 
8-10 croissants or 2 large loaves of Brioche, torn into small pieces (the custard is too thick and rich to use every day bread)
12 oz. white chocolate broken into small pieces 
4 large eggs-separated (yolks separated from whites)
2 cups (475ml) of whipping cream + 1 cup (250ml) whipping cream (separated)
*1/2 cup (100 grams) of caster sugar (you will be dividing this sugar for several purposes)
1 tsp of pure vanilla extract
1/2 cup (120ml) of whole milk
1/2 cup (4 ounces) of sliced Almonds
1/4 cup (60ml) of Godiva white chocolate liquor

Directions:
  • Preheat the oven to 375 degrees--gas mark 5 (tiny boat oven bakers preheat to Gas mark 6)
  • Place 2 cups (475ml) of whipping cream and the 1/2 cup (120ml) of whole milk in a sauce pan. Heat on low/med. heat. 
  • Add 1/4 cup (50 grams) of sugar to the saucepan and stir until the sugar dissolves and the cream/milk begins to thicken--about 10 minutes. 
  • Put the torn croissants or brioche in a bowl.
  • Beat egg whites and 1 Tablespoon of sugar until stiff. Set aside. 
  • Lightly beat egg yolks and 1 Tablespoon of sugar. Temper with a small amount of the heated cream/milk, and stir until the eggs are warmed. (Tempering means you add a small amount of a hot liquid to the eggs and stir them quickly so they heat up without cooking.)
  • Now add the yolk mixture to the cream stirring constantly and quickly. cook for an additional 3 minutes. This is your custard and it will begin to thicken. 
  • Take you custard off the heat and add in 8 ounces of white chocolate, stirring until it is all melted and blended in.
  • Pour the custard over the croissants or brioche and incorporate. The bread should be totally moist but not too soupy. 
  • Fold in the egg whites and vanilla until all is blended. 
  • Put into a buttered deep sided baking dish (at least 12 x13).
  • Sprinkle Almonds and 1 Tablespoon of sugar on top of bread. 
  • Bake 25-35 minutes, until browned and lightly crispy on top. The pudding will rise but should still shake a little in the middle. It is okay to err on the side of less time instead of more if you need to.
  • Cool a minimum of 10 minutes before serving. Serves 8-10

Sauce:
Heat one cup (250 ml) of cream. When hot add 4 oz. of white chocolate and stir until melted. Remove from the heat. Stir in Godiva white chocolate liquor. Spoon sauce over each slice and serve.

8 comments:

Kevin said...

Hi Jaqueline,
Many thanks for the recipe. I'll have to get the calculator out to re-size it down to 2-3 servings though. LOL
Kevin

Chas and Ann said...

Oh dear we missed you at that junction. You going south and we going north! Enjoy your winter travels.

Les and Jaqueline Biggs said...

Yep! We will be heading slowly down the GU to spend a week in Paddington and then the late spring and summer on the Southern Waterways which Les has not done yet. Everything but the Thames which we will pass on for now. Are you headed for the Llangollen?

Les and Jaqueline Biggs said...

Kevin you are most welcome. You could make a large pudd and invite company!
Jaq

Carol said...

Ooo let me know when you are in Paddington. I would love to see you both.

Anonymous said...

Oh and if you pass through Stratford East give me a call you are more than welcome to come over for dinner. Carol BV

Les and Jaqueline Biggs said...

Hi Carol
The plans are fluid until after we return from the States but we will contact you when we come south.
Les

Les and Jaqueline Biggs said...
This comment has been removed by the author.

NB Valerie & Steam Train by Les Biggs

NB Valerie & Steam Train by Les Biggs