Blueberry White Chocolate Bread Pudding
Ingredients
8 eggs2 tablespoons vanilla extract
1 cup granulated sugar
1/4 teaspoon salt
1 quart light cream
6 oz. blueberries
6 oz. white chocolate (chips or shaved off a block)
1/4 cup raw sugar
1 loaf of challah bread (or any similar sweet bread)
Instructions
Preheat oven to 325°.Cut challah bread into cubes or tear into pieces for a more rustic look. Grease a 9×13-inch pan and fill with your challah bread.
Crack all eight eggs into a big bowl and whisk to break the yolks and incorporate with the whites. Add the granulated sugar, vanilla, salt and cream to your eggs. Whisk well to ensure that everything ends up evenly distributed. Pour this mixture over your bread, pushing any dry pieces down so that they can absorb some of the custard.
Sprinkle top with white chocolate chips, blueberries and raw sugar.
To bake, you’re going to create a water bath so that the bread pudding can bake gently. To do this, boil some water in a kettle. Then, simply place your 9×13-inch pan within another that is slightly larger. Carefully pour the hot water directly from your tea kettle to fill the perimeter created by the larger pan so that the liquid comes roughly half-way up the side.
Note: it’s best to build a water bath with both pans already in the oven since they end up fairly heavy. It’s also easiest to allow the bread pudding to cool in the oven with the door open once it’s done baking, but if you must remove it immediately, do so with care and remove some water first with a baster to avoid spillage.
Bake your bread pudding for 55-65 minutes, or until a knife inserted in the center comes out clean. Serve warm with fresh whipped cream, vanilla bean ice cream…or both :)