White Chocolate Bread Pudding
6 cups of bread, stale or toasted, torn into pieces
2 cups sugar
1 stick of butter, melted
2 cups heavy cream
2 cups whole milk
2 teaspoons vanilla
2 teaspoons nutmeg, freshly grated
1 Tablespoon cinnamon
1/2 cup white chocolate chips
1/4 cup pecans, toasted (optional)
2 Tablespoons bourbon (optional)
If you are using fresh bread instead of stale, toast pieces for 10 minutes at 275*.
Mix together sugar, butter, milk, cream, vanilla, nutmeg and cinnamon. Add bourbon if desired.
Put bread in a 9x13 inch baking dish. Pour wet mixture over bread.
Add white chocolate chips and pecans.
Cover with plastic wrap and refrigerate for at least six hours. Overnight is best.
When ready, remove plastic wrap and bake at 350* for 45 minutes.
Serve with white chocolate sauce.
White Chocolate Sauce
4 Tablespoons butter
1 1/2 cup white chocolate chips
1/4 cup heavy cream
Melt butter in a small pot over low heat. Add white chocolate chips, stirring continuously.
When chips are half way melted, stir in cream.
Keep stirring for about 10 minutes, or until the sauce is free of lumps.