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Roma's White Chocolate Bread Pudding

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts / Puddings

Ingredients:
    -----THE PUDDING-----
6  cups  Heavy cream
2  cups  Milk, whole
1  cup  Sugar, granulated
10  ounces  Chocolate, white, broken
    small pieces
4    Eggs
15    Egg yolks
1    Bread, French 24" loaf
    -----THE SAUCE-----
8  ounces  Chocolate, white, broken
    pieces
1/2  cup  Heavy cream
1  ounce  Chocolate, dark, for garnish

Directions:
Preheat oven to 275F. In a large saucepan, heat the whipping cream, milk and sugar over medium heat until the mixture just begins to bubble around the edges but is not boiling. Add the white chocolate pieces and stir until melted. Remove from heat. Combine the whole eggs and the egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Slice the bread 1 inch thick (Use stale bread, or slice the bread then dry in a 275^ oven for about 10 minutes) Place the bread in a pan measuring about 9 x 12 inches. Pour half the egg mixture over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with foil and bake in a 350 degree oven for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the pudding is set and top is golden brown. Make the sauce: Bring the cream to a boil in a small saucepan. Remove from the heat and add the white chocolate, stirring until smooth and completely melted. Spoon over the bread pudding. To serve: You can either serve the bread pudding warm, spooned right out of the pan and topped with the sauce and grated chocolate, or prepare ahead of time for a more polished presentation. Chill the bread pudding until completely set and firm, about 6 to 8 hours. Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into 6 squares, then cut the squares in half to make 12 triangles. Place the triangles on a cookie sheet and heat in a 275^ oven for 15 minutes. Serve with sauce and garnish with chocolate shavings. Makes 12 servings. Nutritional information per serving: 960 calories 15 grams protein 68 grams carbohydrate 74 grams fat 67 percent of calories as fat 0.9 grams fiber 519 milligrams cholesterol 308 milligrams sodium Source: Emanuele Gulino Jr, Chef-owner at Roma Italian Restaurant in Miami, Fl From The Cookie Lady's Files, reposted by DonW1948@aol.com -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. From netcom.com!ix.netcom.com!howland.reston.ans.net!news.sprintlink.net!simtel!zombie.ncsc.mil!news.duke.edu!solaris.cc.vt.edu!uunet!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail Sun Jul 23 00:07:35 1995 Xref: netcom.com rec.food.recipes:16393 Path: netcom.com!ix.netcom.com!howland.reston.ans.net!news.sprintlink.net!simtel!zombie.ncsc.mil!news.duke.edu!solaris.cc.vt.edu!uunet!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: chacoy@ix.netcom.com (Charles Coyne) Newsgroups: rec.food.recipes Subject: Heaven & Hell Cake Followup-To: rec.food.cooking Date: 20 Jul 1995 06:07:17 -0600 Organization: Netcom Lines: 94 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199507190505.WAA27148@ix4.ix.netcom.com> Reply-To: chacoy@ix.netcom.com (Charles Coyne) NNTP-Posting-Host: mack.rt66.com


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