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Title: Chocolate-Walnut Bread Pudding with White Chocolate Sauce
Categories: Dessert Bread Pudding
Yield: 12 Servings
| 6 | c | Cubed stale italian bread |
| 1 | c | Chopped toasted walnuts |
| 4 | c | Milk |
| 3 | tb | Unsalted butter |
| 3/4 | c | Packed light brown sugar |
| 1/8 | ts | Salt |
| 4 | oz | Semisweet chocolate |
| 1 | oz | Unsweetened baking chocolate |
| 4 | Eggs | |
| 2 | ts | Vanilla |
| ** white chocolate sauce ** | ||
| 1 | c | Heavy cream |
| 2 | tb | Granulated sugar |
| 1/8 | ts | Salt |
| 2 | ts | Cornstarch; dissolved in 1 |
| ; tablespoon cold, |
ater water 3 oz white chocolate 1/4 ts vanilla beans
Heat oven to 350. Grease shallow 2-quart baking dish with butter. Add bread
and walnuts to dish. Combine 2 cups milk, butter, sugar, salt in saucepan.
Bring to simmer, stir to melt butter. Remove from heat. Add chocolate; let
stand 5 minutes. Whisk until smooth. Whisk eggs, vanilla and remaining milk
in bowl. Whisk into chocolate mixture; pour over bread, Bake for 35 to 40
minutes or until set in center. WHITE CHOCOLATE SAUCE: Bring cream, sugar
and salt in saucepan to simmer. Stir in cornstarch, simmer, stirring until
thickened, about 1 minute. Remove from heat. Stir in white chocolate and
vanilla until smooth. Serve with warm or room temperature pudding. Typed by
Ethel Snyder Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R
McBride) on Jul 14, 1997
Recipe by: Family Circle magazine -- 2/18/97
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