White Chocolate Bread Pudding

White Chocolate Bread Pudding

• 1 loaf stale French bread, cut into 1” cubes
• 1 cup white chocolate morsels
• 4 cups milk
• 1/4 cup butter
• 1 cup sugar
• 5 eggs, lightly beaten
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Best Ever Caramel Sauce, below
  

- Preheat oven 375°
- Place bread cubes in a lightly greased 9×13 baking dish. Sprinkle with morsels.
- Heat milk and butter until hot in a medium saucepan. Add sugar, stirring until melted
- Slowly pour 1 cup hot milk mixture into eggs, stirring constantly
- Pour egg mixture into remaining milk mixture. Stir in salt, vanilla, cinnamon.
- Pour egg mixture over bread and morsels. Bake for 45 minutes. Mixture will be soft, but should hold its shape when served. Serve warm with caramel sauce.

My notes: I used two loaves of cinnamon swirl bread by Pepperidge Farm, and semi-sweet chocolate chips and it was divine. (And I don't even like bread pudding!)

Best Ever Caramel Sauce

• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1/2 cup whipping cream
• 1 T. vanilla

- Combine butter and brown sugar in a heavy saucepan. Cooke over medium heat, stirring until sugar melts.
- Stir in whipping cream; bring mixture to full boil. Stir in vanilla.

Source: J. Maron