1891 Cedar Crest Inn

Asheville, North Carolina

Specialty Recipe

White Chocolate Bread Pudding

Ingredients for Pudding

3 cups whipping cream

10 ounces white chocolate

1 cup milk

1/2 cup sugar

2 eggs

8 egg yolks

1 loaf french bread, cut into 1/4-inch slices, dried in oven

2 Tablespoons chocolate shavings, for garnish

Ingredients for Sauce

8 ounces white chocolate

3 ounces heavy cream

Pudding: Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat. In a second double boiler, heat the milk, sugar, eggs, and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Sauce: Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding.

Servings: 14

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