White Chocolate Bread Pudding

Serves 8

Palmarin

This bread pudding recipe is an amalgamation of about 3 other recipes that I found online!

ingredients

For the pudding:

For the berry sauce

1/2 cup preserves blueberry
1 - 16oz bag frozen raspberries
1/2 - 16oz bag frozen cherries
1/4 cup Marsala
1/4 cup rum
Cook it all down on lowest heat setting until it becomes thick and syrupy! or try this for a variation:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

1
For the Pudding:
2
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.
3
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
4
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 325 degrees for 45min to 1 hour or until set. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
5
Top with Tart Cherry-Zinfandel Sauce, or make a sauce by thinning some good jam or fruit preserves with rum and gently heating it in a saucepan.