Shelly's Recipe

White Chocolate Bread Pudding with Caramelized Coffee Sauce

Category: Bread Pudding

Bread Pudding-
-10 Ounces brioche or egg bread, crust removed, cut into ½ inch dice. (About 8 cups)
-4 Ounces white chocolate, coarsely chopped
-6 Eggs
-1/2 Cup plus 2 tablespoons sugar
-¼ Teaspoon salt
-1 Tablespoon vanilla extract
-2 ½ Cups milk

Caramelized Coffee Sauce-
-½ Cup sugar
-1/2 Cup heavy cream
-3 Tablespoons Kahlua

Garnish-
-8 Scoops vanilla ice cream
-Chocolate-covered coffee beans
-White chocolate curls

Makes 8 Individual Puddings

To make the bread pudding: preheat the oven to 325 degrees Fahrenheit. Grease the bottoms and the sides of eight 3-½ inch diameter soufflé dishes with soft butter. Coat the sides and bottoms of the dishes with sugar and tap out the excess. Fill each dish half full with bread cubes. Divide the white chocolate pieces evenly among the dishes. Top with the remaining bread cubes.

In a medium bowl, whisk the eggs, sugar, salt and vanilla together. Warm the milk and whisk it into the egg mixture until blended. Divide the milk mixture evenly among the dishes. Place the dishes in a baking pan and add hot water to come halfway up the sides of the dishes. Bake the puddings for 45 minutes, or until a toothpick inserted in the center of a pudding comes out clean.

To make the sauce: in a small, heavy saucepan, melt the sugar over low heat, stirring constantly, until golden brown. Remove from heat. Meanwhile, in another saucepan, heat the cream until small bubbles form around the edges of the pan. Gradually whisk the cream into the caramelized sugar. Stir in the Khalua.

To Serve –
Drizzle sauce on each plate. Run a knife around the edge of each pudding and invert to unmold. Place a pudding, right side up, in the center of each plate. Top with ice cream. Garnish with the chocolate-covered coffee beans and white chocolate curls.

Chef’s Notes-
The puddings can be made 1 day in advance, covered, and refrigerated. Reheat before serving.