White chocolate bread pudding

1 Serving

Ingredients

Quantity Ingredient
1 pint Heavy cream
⅞ cup Sugar plus 1 tb
1 Whole egg; lightly beaten
4 ounces White chocolate;fine chopped
1 pounds Dry French bread;in 1\" cubes
Melted butter
3 Eggs
¼ cup Cornstarch
1½ cup Unsalted butter
2 cups Sugar
¼ cup Whiskey

Directions

SAUCE

In a saucepan over medium heat, bring milk, cream and sugar to a boil, stirring constantly. Remove from heat and beat. Beat a little of the hot milk mixture into the eggs, then add eggs to saucepan and return to heat. Cook, stirring constantly, until mixture thickens and returns to a boil. Add white chocolate, and stir until melted. Pour custard over bread cubes, and let soak for 30 minutes. Brush individual molds (or ovenproof soup cups) with melted butter and fill with custard-bread mix. Brush tops with butter, and place molds in a shallow baking pan. Pour a little water into the pan, and bake at 350 degrees for 45 minutes. Cool slightly, unmold and serve with whiskey sauce. If desired, top with vanilla ice cream and grated white chocolate.

Whiskey Sauce: Beat eggs with cornstarch. In a saucepan, melt unsalted butter with sugar and whiskey. Off the heat, beat a little of the hot butter into the egg mixture, then quickly stir egg mixture into the saucepan. Cook, stirring over low heat, until thick and glossy.

The San Diego Union-Tribune, June 16, 1994

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