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.

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