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Bread PuddingBread Pudding from Hereford House

Bread Pudding
Posted: 11/5/2014

INGREDIENTS:

5 Cups White Chocolate Custard (recipe follows)

4 Cups Unseasoned Croutons

2 Cups White Chocolate Ganache (recipe follows)

1 Cup Caramel Sauce (recipe follows)

Hereford House

INSTRUCTIONS:

Using a large ramekin spray the inside with pan spray. Add ¾ cup of croutons into each ramekin. Pour the custard over the top. Using a spoon push the croutons into the custard. Let them soak for about 15 minutes. Place in a shallow baking dish and pour water into the dish so the water covers about ¼ of the ramekin. Place in a pre-heated 250-degree oven. Cook for 2 hours or until set. Remove from oven and let cool to room temperature in the water. Remove from water and turn upside down and bread pudding should unmold from the ramekin. Keep at room temperature for plating. Put mold in center of plate and pour the White Chocolate Ganache over the bread pudding. Drizzle with caramel sauce. Serve and enjoy.

White Chocolate Custard:

2 ½ Cups Heavy Cream
1 Cup Milk, Whole
½ Cup Sugar
1 lb. White Chocolate chips
2 Cups Eggs
½ Cup Egg Yolks

Combine the heavy cream, milk and sugar in a saucepan. Bring to a quick boil. Turn heat off and add the white chocolate. Stir until melted. In a separate bowl mix the eggs and egg yolks together. Temper the cream into the eggs. Whisk until combined. Save for later use.

White Chocolate Ganache:

2 Cups Heavy Cream
2 lbs. White Chocolate Chips

Heat the heavy cream to a simmer in a saucepan. Place the white chocolate chips into the simmering heavy cream. Mix until melted. Keep warm until needed.

Caramel Sauce:

1 lb. Butter
2 lbs. Brown Sugar
¼ Cup. Corn Syrup
2 cups Heavy Cream

 Cook the butter, brown sugar and corn syrup over medium heat. Let the brown sugar dissolve. Add the heavy cream and whip vigorously to incorporate the cream. Hold warm until needed. 



Cook Time: