Bake the Book: White Chocolate Bread Pudding
If you're guilty of tasting a dessert (or, you know, eating half) before it's done, proceed with caution. The white chocolate custard in this One Bowl Baking bread pudding will have you stealing an embarrassing amount of bread chunks. The white chocolate sauce goes wonderfully well with the crispy bits once it's baked; which is a good reason to hold off on scarfing the whole thing down before it goes in the oven.
Tips: Use real white chocolate in this recipe. It might sound silly to say, but a surprising amount of white chocolate sold as such really isn't. Check the label to make sure cocoa butter is prominently featured on the ingredients list ("fake" white chocolate has very little to none). If you think you're in the clear because you've got Ghirardelli in your pantry, think again; their white chocolate chips are fake! But their white bars are real, and a fine option.
Tweaks: White bread, white chocolate, what other white ingredient could we be forgetting? Ah, yes. Salt. This recipe has none, and it's sorely missed. A little salt in the pudding would deepen the flavor and provide a little contrast to a super-sweet sea of white. Start with 1/4 teaspoon, taste, and add 1/4 teaspoon more at a time until it tastes right to you. A little vanilla extract wouldn't be a bad idea, either. Try adding 1/2 teaspoon to start.
As always with our Bake the Book feature, we have five (5) copies of One Bowl Baking to give away.