White Chocolate Bread & Butter Pudding With Coffee Caramel Sauce
To try your hand at making the bread pudding from The Restaurant School at Walnut Hill College, follow the recipe below:
White Chocolate Bread and Butter Pudding with Coffee Caramel Sauce
1 loaf day old challah or brioche breadcut into one-inch cubes
2 c heavy cream
1 ¼ c white chocolate chips
1 ½ c sugar
2 c skim milk
2 eggs, beaten
3 yolks, beaten
1/2 T vanilla extract
1 c toasted pecans, chopped
3 T whole butter, cut into small pieces
-Preheat oven to 350F
-Cut the bread into cubes and let stale over night
-In a medium saucepan, heat the cream over medium heat
-Meanwhile, place the white chocolate chips in a large mixing bowl and when the cream comes to a simmer slowly pour over the chips, whisking until the chips melt
-Whisk the sugar into the mixture then add the milk, eggs, egg yolks and vanilla and whisk to combine
-Add the bread to the bowl, gently stirring to coat the cubes then set the mixture aside to allow the bread to soak, tossing periodically, for about 20 min
-Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
-Dot with butter and sprinkle with cinnamon
-Place in oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
-Remove from oven and serve with coffe-caramel sauce.
1/2 c granulated sugar
1/4 c water
Freshly squeezed lemon juice, two or three drops
1/2 c heavy cream
2 oz coffee brewed double strength
1/4 t finely ground coffee
2 t pure vanilla extract
1 T unsalted butter
-Place the sugar, water, and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves.
-Increase the heat to medium high until mixture comes to a boil
-If sugar crystals remain, use a wet pastry brush to help them dissolve
-Continue to boil the liquid until it turns a deep caramel color, but do not stir and do not allow to burn (This should take about five or six minutes)
-Remove from heat and carefully stir in the coffee, cream, and coffee granules until all are dissolved
-Return the pan to medium heat and continue to stir the mixture until thoroughly mixed.
-Turn up the heat and boil until the mixture thickens, about five more minutes, then add the vanilla, butter and salt
Stir smooth and serve
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