Hanover Street Chophouse’s twist on White Chocolate Bread Pudding

SERVES 12

Ingredients
12oz Brioche or Challah
6oz White Bread, stale
1 ½ c Milk, Whole
1c Half & Half
1c Heavy Cream
6oz White Chocolate
2t Pure Vanilla Extract
8oz Sugar, granulated
2ea Egg Yolks
3ea Whole Eggs
2ea Egg Whites

Method of Preparation:
Dice bread into cubes
Heat cream, milk, and half & half until scalding
Pour over chocolate to melt
Whip eggs and yolks with sugar to ribbon stage
Slowly pour in cream mixture
Add bread and let soak overnight

Next day:
Preheat oven to 350
Whip egg whites to soft peak
Fold whites into pudding mixture
Fill greased casserole dish or ramekins with pudding
Bake in water bath
Done when golden and no watery milk is present
About 20-30 minutes

Brandy Rum Sauce
2c Sugar
12oz Butter, unsalted, cubed (3 sticks)
6oz Brandy or Whiskey
3oz Rum
3ea Whole Eggs

Method of Preparation:
Over steaming water bath mix sugar, butter and liquors until frothy boil
Remove from heat
Temper in eggs
Serve warm over bread pudding.

 
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