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.