Hereford House White Chocolate Bread Pudding
Servings: 6 servings
Insanely good bread pudding from Kansas City's Hereford House restaurant
Print Recipe
Equipment
- Ramekins
Ingredients
White Chocolate Custard
- ½ cup egg yolks
- ½ cup sugar
- 1 cup whole milk
- 2 cups eggs
- 2 ½ cups heavy cream
- 1 pound white chocolate chips or cooking bars
- 4 cups croutons unseasoned
Ganache
- 2 cups heavy cream
- 2 pounds white chocolate chips or baking bars
Caramel Sauce
- ¼ cup corn syrup
- 2 cups heavy cream
- 1 pound butter
- 2 pounds brown sugar
Instructions
Prepare the Custard
- Combine the heavy cream, milk, and sugar in a saucepan. Bring to a quick boil.
- Turn heat off and add the white chocolate. Stir until melted.
- In a separate bowl, mix the eggs and egg yolks together. Temper the cream into the eggs. Whisk until combined.
Bread Pudding
- Using a large ramekin or several small ramekins, spray the inside with non-stick cooking spray. Add 4 cups of croutons into the ramekin(s).
- Pour the custard over the top. Using a spoon, push the croutons into the custard. Let soak for about 15 minutes.
- Place in a shallow baking dish and pour water into the dish so the water covers about 1/4 of the ramekin. Place in a pre-heated 250°F oven. Cook for 2 hours or until set.
- Remove from oven and let cool to room temperature in the water.
Ganache Preparation
- Heat the heavy cream to a simmer in a saucepan. Place the white chocolate into the simmering heavy cream. Mix until melted. Keep warm.
Caramel Sauce Preparation
- Combine the butter, brown sugar, and corn syrup in a saucepan. Cook over medium heat, letting the brown sugar dissolve.
- Add the heavy cream and whip vigorously to incorporate the cream. Keep warm until needed.
Serving Preparation
- Remove bread pudding from water and turn upside down and the pudding should unmold from the ramekin.
- Keep at room temperature for plating. Put pudding in center of platter or plate and pour the ganache over the bread pudding. Drizzle with caramel sauce.
- Serve and enjoy!