blueberry white chocolate bread pudding with white chocolate sauce
My love for bread pudding runs deep, deep in my veins. Maybe it's a Louisiana thing... Maybe it's a Southerner thing... Maybe it's just the right way to be. I'm just kidding! I'm not that cocky, y'all. But, I will tell you this is dang good and I could eat it any day. Go on, get you some french bread and let it get stale!
Ingredients:
- About 3/4 loaf of day old french bread **Stale bread is best because it will absorb more of the milk mixture**
- 3 large eggs
- 4 cups heavy whipping cream
- 2.5 cups sugar
- 1 tbsp vanilla extract
- 1 cup frozen blueberries (let defrost)
- 1 bag (10-12oz) white chocolate chips
Sauce:
- 1 bag white chocolate chips
- 1 cup heavy whipping cream
Directions:
- In a saucepan, heat up 1 cup of heavy whipping cream
- Pour 1 bag of white chocolate chips into mixture
- Let sit and set aside, stirring after about 5 minutes
- In a large bowl, mix up eggs, 3 cups of whipping cream, vanilla, sugar
- Slowly add in cream and white chocolate mixture while mixing
- Cube up the french bread in about 2 inch pieces
- Add to the egg mixture
- This is where you make a decision about how much bread- Some loaves of french bread are bigger than others
- You want to put bread in there, and stop when there is still enough liquid
- Let it sit for about 10 minutes to soak it up
- Don't put too much bread where there is no liquid left because you will end up with dry bread pudding
- Bake on 350 for 60 minutes or until done and set in the middle
Make sauce:
- Bring 1 cup of heavy whipping cream to a boil
- Take off heat and pour in bag of white chocolate chips
- Allow to sit and then stir after about 5 minutes
- Pour as much as desired on top of baked bread pudding
