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White Chocolate Bread Pudding, Feb. 9

4 cups heavy whipping cream16 oz French bread, torn into 1 in pieces3 eggs, lightly beaten1 cup sugar2 tlbs vanilla extract2 cups or (12 oz) white chocolate chips{}Pour the cream over the bread in the bowl and let stand for 10 minutes.{} Combine the eggs, sugar and vanilla in a bowl and mix until smooth.{} Add to the bread and mix well into the bread; the mixture should not be soupy.{} Add a small amount of milk ifthe mixture is not moist enough.{} Stir in the white chocolate chips.{} Spoon into a 9x13 inch banking pan.{} Bake at 350 degrees for 45 minutes or until golden brown.More recipes can be found in the "Big Taste of Little Rock Cookbook" by the Little Rock Junior League.

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