Tuesday, August 23, 2016

White Chocolate Raspberry Bread Pudding

We're dishing out the details on how you can make our fabulous White Chocolate Bread Pudding at home in your own kitchen!  Read on for our secret recipe for pure delicious:

- 1/2 loaf pan
- 4 oz. white chocolate squares, broken into small pieces
- 2 cups frozen or fresh raspberries
- 5 eggs
- 5 egg yolks
- 1 1/3 cup sugar
- 1 1/3 cup heavy cream
- 1 1/3 cup milk
- 2 tsp. vanilla extract

Preheat the oven to 350 degrees. Spray a 10-inch round pan with cooking spray and line the bottom with parchment paper. Crumble 4 pound cake slices and place on the bottom of the pan. Sprinkle the chocolate pieces on top. Layer the raspberries over the chocolate. Crumble the remaining pound cake slices over the raspberries. In a medium bowl whisk together the eggs, egg yolks, and sugar. Add the cream, milk, and vanilla. Mix well and then strain. Gently pour the mixture over the cake. Bake for 1 hour or until set, bubbly and brown. Bon appetit!