Sunday, November 27, 2011

White Chocolate & Raspberry Bread Pudding

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish. 
2 – 
Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt. 
4 – 
Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid. 
5 – 
Sprinkle raw sugar on top. 
6 – 
Bake at 300-350° (depending on your oven) for 30-40 minutes.
This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.

Hint of Jalapeño Cranberry Sauce


1 1/2 cups of water
2, 12oz bags of cranberries, rinsed
2 scant cups of sugar
10 large jalapeños, seeded and finely diced (about 2 cups)

Put all of the above into a heavy bottomed pot and bring to a boil.  Reduce to simmer for 15 minutes.  Cranberries will burst and mixture will thicken.

Ladle into sterilized half pint jars. Wipe rims clean. Use sterilized lids and rings to seal. Process in water bath for 10 minutes.  Makes about 6 half pints.

**If you are planning to eat it up within 2 weeks there is no need to process, just refrigerate. 

This is nice as a side sauce, great over cream cheese with crackers or veggies, and wonderful as a sandwich spread on turkey or ham sandwiches. Enjoy!
PS:  You can also make it without the jalapeños, but why?