Thursday 4 February 2016

White Chocolate Bread Pudding with White Chocolate Rum Sauce

Thick white slices of french bread soaked in a pool of dreamy white chocolate sauce, this White Chocolate Bread Pudding is truly the ambrosia of the Gods!! Incredibly rich and decadently indulgent, this dish is surely not for the faint-hearted. 
When I read the recipe for the first time I took a double take when I read through the ingredients list- 18 egg yolks!! Seriously? But believe me it works!! It really works!! 
The bread dipped in the rich chocolately creamy dense custard and topped with the rum chocolate sauce - It all comes together in a beautiful explosion of flavors which will have your taste buds begging for more and more and some more... 
Every month my son's school hosts a staff appreciation lunch. This month the theme was Mardi Gras with a Jambalaya Luncheon and for dessert they served the white chocolate bread pudding. Any parent volunteer who was keen to help out was mailed the recipe so that they would have consistency across all the dishes. This particular recipe mailed to me by one of the PTO members, I believe is attributed to the chef (known to one of the teachers in the school) from the restaurant Coosh's Bayou Rouge in Tallahassee, Florida. It is also featured in the Junior League, Texas Tables Cookbook.
I was a bit apprehensive before I set out to make the dish but seeing the fabulous response that it got at the luncheon (there were people coming back for seconds and also third helpings too and quite a few takeaway too!!) and I was constantly doling out the dessert at a neck breaking speed trying to keep up with the demand for people showing up for it. I think I must have gone through atleast 9-10 big dishes in one and a half hour I was there. I  can now understand what the contestants in the Masterchef show must be going through in their team challenges, cooking and keeping up with serving a huge crowd.
But what a pleasure it was!! it it was great to see the staff members thoroughly enjoying themselves. This is such a small way to show our appreciation compared to the great service that they our providing to the nation and the lasting contribution they make to our lives by handling our little brats in such a wonderful way!! Hats off to all of you!!

Ingredients for the pudding (Serves 8-10)

18 egg yolks

1 cup of sugar

pinch of salt
1 tsp vanilla
tsp nutmeg
2 cups heavy cream 
1 heaped cup  white chocolate chips 
1.5 inch slices of french bread 

Rum Sauce for White Chocolate Bread Pudding
3 egg yolks
1/4 cup sugar

1 tsp nutmeg

1 cup heavy cream

1/2 cup white chocolate chips
1 tsp vanilla essence
1/4 cup rum

Place heavy cream in sauce pan, when it starts to simmer 
 add white chocolate chips
and continue to simmer until chocolate melts completely
 Keep aside till the mixture is very cool.
Cut the loaf of bread into approximately 1.5” slices and arrange as in the pic below.
 Place bread in pan, laying half of each slice on the other. 
If you haven't done so already, separate the egg yolks and egg whites. How pretty they look!!

Yes you will have a whole lot of egg shells and a lot of egg whites. I freeze my egg whites for later use.
In a bowl, whisk together the eggs, sugar, salt, vanilla and nutmeg

 till they are creamy.
Add cooled cream mixture into whisked mixture slowly, if cream mixture is still hot it will start to make scrambled eggs if you put it in too fast.
Pour this mixture over bread and place in refrigerator to set.

You can leave the bread to soak overnight or bake it at night just  in time for dinner.                 

 In the morning, bake covered for one hour at 350 degrees, then uncovered for 10 minutes. 
  Unless your oven runs hot and you might want to cut that back a bit. It could still be a little runny, so if it isn’t burning, let it cook a little longer.
Can also be made a day ahead. cover with foil and refrigerate. Reheat the covered pudding in 350 F oven for 30 minutes before serving. In my opinion the bread pudding tastes good as it is but if you want to add an extra kick to the dish serve with with the White chocolate Rum sauce. 
To make the sauce :- Mix all in sauce pan and simmer until a little thicker than heavy cream.
This is plenty for one or even two pans of pudding.
One can never have enough chocolates in their life time!!

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