Recipe: White Chocolate Bread & Butter Pudding with Coffee Caramel Sauce
Do you have that sweet tooth you just can’t get rid of, even after years of making it your New Year’s Resolution to cut down? This year may be another that you’ll have to give yourself a free pass on the sugar since this decadent recipe is full of sweet favorites – chocolate, custard and toasted pecans, all topped off with a smooth, yet mouth-watering, Coffee Caramel Sauce.
Eat it for breakfast, as an after dinner dessert or midnight snack, this sweet treat will please you and your family and you may just have to hide it for yourself before anyone else gets to it.
White Chocolate Bread & Butter Pudding
- 1 loaf day old challah or brioche bread cut into one-inch cubes (cut up the night before to let them dry out overnight)
- 2 cups heavy cream
- 1 1/4 cups white chocolate chips
- 1 1/2 cups sugar
- 2 cups skim milk
- 2 eggs, beaten
- 3 yolks, beaten
- 1/2 tablespoons vanilla extract
- 1 cup toasted pecans, chopped
- 3 tablespoons whole butter, cut into small pieces
- Preheat oven to 350F.
- In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl and when the cream comes to a simmer slowly pour over the chips, whisking until the chips melt.
- Whisk the sugar into the mixture then add the milk, eggs, egg yolks and vanilla and whisk to combine.
- Add the bread to the bowl, gently stirring to coat the cubes then set the mixture aside to allow the bread to soak, tossing periodically, for about 20 min.
- Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
- Dot with butter and sprinkle with cinnamon.
- Place in oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry, though).
- Remove from oven and serve with coffee-caramel sauce.
- 1/2 cup granulated sugar
- 1/4 cup water
- Freshly squeezed lemon juice, two or three drops
- 1/2 cup heavy cream
- 2 oz coffee brewed double strength
- 1/4 teaspoon finely ground coffee
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
- pinch salt
- Place the sugar, water and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves. Increase the heat to medium high until mixture comes to a boil.
- If sugar crystals remain, use a wet pastry brush to help them dissolve. Continue to boil the liquid until it turns a deep caramel color, but do not stir and do not allow to burn (this should take about five or six minutes).
- Remove from heat and carefully stir in the coffee, cream and coffee granules until all are dissolved. Return the pan to medium heat and continue to stir the mixture until thoroughly mixed.
- Turn up the heat and boil until the mixture thickens, about five more minutes, then add the vanilla, butter and salt.
- Stir, smooth and serve.