
White Chocolate Bread Pudding
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Ingredients
Bread Pudding
- 12 Hawaiian sweet bread rolls
- 6 eggs
- 1 cup Imperial Sugar Light Brown Sugar
- 2 tablespoons of vanilla extract
- 2 cups whole milk
- 2 cups half and half
- 1/2 cup white chocolate sauce
- 1/2 cup white chocolate chips
White Chocolate Topping
- 2 cups heavy cream
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup white chocolate sauce
- 2 teaspoons vanilla extract
- Extra white chocolate chips for garnish
Directions
- Cut or rip rolls into chunks and toss into a 9 X 13-inch baking dish.
- In large bowl, mix together eggs, brown sugar, and vanilla.
- Stir in milk and half and half.
- Whisk in white chocolate sauce.
- Pour mixture evenly over rolls. Pressing down to make sure all bread is wet.
- Mix in white chocolate chips.
- Cover with foil and refrigerate 8 hours to overnight.
- Preheat oven to 325°F. Bake 1 hour and 25 minutes. Edges should be browned and the center still a little jiggly when moved.
- Remove from oven and let cool.
- When ready to serve, heat heavy cream, sugar, white chocolate, and vanilla over medium heat, whisking to dissolve sugar.
- Once hot and bubbly, remove from heat and let slightly cool.
- Slice bread pudding, pour sauce over slice and top with white chocolate chips.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
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