White Chocolate Bread Pudding

Ingredients

• ½ loaves Day Old Sourdough Bread
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 2-½ cups Cream, Divided
• 2 sticks Butter, Divided
• 1-½ bag White Chocolate Chips
• ⅓ cups Sugar
• 4 whole Egg Yolks
• 3 teaspoons Cocoa Powder
• 2 Tablespoons Brown Sugar
• ½ teaspoons Ground Cinnamon
• 1 cup Whipped Cream, To Serve
• ¾ cups Strawberries And Blueberries, To Serve
• 5 cups Ice Cream, To Serve

Preparation Instructions

Place bread slices in a large bowl and set aside.

Over a double boiler or a pot with a smaller glass or metal bowl atop, melt together condensed milk, 2 cups of cream, 1 stick of butter and white chocolate chips until creamy. Pour over bread and let sit for 30 minutes to 1 hour.

Preheat oven to 350ºF.

Cream together white sugar and remaining 1 stick of butter until fluffy. Slowly add egg yolks one at a time, alternating with remaining 1/2 cup of cream, just until incorporated. Stir in bread mixture and pour into 9×13 baking dish. The bread should be almost covered completely. If not, float a little cream on top.

In a small bowl, mix together cocoa, brown sugar and cinnamon and sprinkle over the top. Bake for 40 minutes to 1 hour. (I baked mine for 40 minutes but I have a super hot oven.) The inside will be gooey.

Serve with whipped cream, berries and vanilla ice cream.

Warning: This dish does not come out pretty. I was slightly alarmed but don’t worry. You can pretty it up when you serve it (if you have time) with the berries, whipped cream and ice cream.