Sometimes failures can be successes in disguise. Maggie, the winner of the Ranting Chef’s first Diced! competition, created this recipe for the final round. After making it and serving it to her family (who scarfed it up), she decided it was just not a photogenic enough dish to compete. Whether she was right or wrong about the bread pudding, we’ll never know, but she did win the competition. Here is her tasty first try…
White Chocolate & Blueberry Bread Pudding
Ingredients for the Bread Pudding:
- 1/2 cup heavy cream
- 1 cup white chocolate chips
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 5 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 lb loaf of day-old French or Italian bread (not a baguette), cut into 1-inch cubes.
- 2 cups blueberries
- 1/2 cup white chocolate chips (in addition to the above)
Ingredients for the Sauce:
- 1 egg yolk
- 1/3 cup heavy cream
- 2 Tbs sugar
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- 1 1/2 oz Frangelico
- Preheat oven to 350.
- Butter or grease a 8×11.5×2 inch baking dish.
- In a small saucepan over medium-high heat, pour in the heavy cream and heat it until almost boiling, stirring occasionally to make sure it doesn’t burn.
- In a large heat-safe mixing bowl, add 1 cup white chocolate chips.
- Pour the hot cream over the chocolate and let it sit for about a minute to melt.
- Whisk until the chocolate is completely dissolved into the cream.
- Add the milk, sugar, eggs, salt, vanilla extract and almond extract and whisk until all the ingredients are thoroughly combined.
- Add the bread cubes to the mixture and toss to coat thoroughly.
- Let the bread sit in the mixture for 30-40 minutes, or until most of the liquid has been absorbed.
- Stir the bread mixture about 2 or 3 times while it’s soaking.
- Stir in the blueberries and 1/2 cup white chocolate chips into the bread mixture.
- Pour the pudding into the buttered baking dish and bake for 55-65 minutes, or until the top is golden and the pudding has set.
- Let the pudding sit for about 20 minutes while you make the sauce.
- In a double boiler, or medium-sized saucepot, bring 2 inches of water to a boil.
- In the top part of the double boiler, or a saucepan that fits over your saucepot, add the egg yolk, heavy cream, sugar and salt and whisk until smooth.
- When the water is boiling, put the pan or top part of your double boiler on top and whisk the cream mixture until the sugar dissolves.
- Do not let the mixture simmer or else the egg will curdle.
- Add the white chocolate to the sauce and stir until it’s melted.
- Remove from heat and add the Frangelico.
- Strain through a fine mesh sieve and pour the sauce over the bread pudding.
White Chocolate Blueberry Bread Pudding
- 1 day old baguette
- 2 cups whole milk
- 2 teaspoons good quality vanilla
- 2 large eggs
- 1 cup Demerara sugar
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- 2 teaspoons butter, softened (divided)
- Preheat the oven to 350 degrees.
- Slice the baguette in one-inch rounds, then cut each into 3 pieces.
- In a large bowl, whisk together the milk and vanilla, then add the bread cubes and stir to combine. Let stand for 5-10 minutes, stirring occasionally so that all of the liquid is absorbed by the bread cubes and each of the bread cubes has absorbed some of the liquid.
- In a medium bowl, whisk together the eggs and sugar until the mixture is pale yellow and fluffy.
- Add the egg mixture to the bread cubes and stir well to combine. Let stand for another 5-10 minutes.
- Gently fold in the blueberries and white chocolate chips.
- Butter a 10×10 inch glass pan using 1/2 teaspoon of the softened butter.
- Pour the bread pudding into the pan.
- Dot the top with the remaining 1 1/2 teaspoons of butter. Press any white chocolate chips that are visible on top down into the pudding.
- Bake for 45 minutes or until the top is golden brown.
- Let stand for 10 minutes before serving warm.
Yield: 8 servings
Prep time: 30 minutes
Cook time: 45 minutes (plus 10 minutes to stand after baking)