White Chocolate Bread Pudding

The Record’s “Recipe of the Week”:
White Chocolate Bread Pudding by Ruth Ann Phillips

1 loaf French bread (no need to be stale)
2 bags white chocolate chips
2 pints whipping cream
2 eggs
1 cup sugar
1 T. vanilla

Tear the bread into small, bite-sized pieces and put into 9x11-inch pan.

Combine 1 bag of white chocolate chips and 1 pint of whipping cream in a microwave-safe bowl. Melt slowly in the microwave. Repeat this process for the second bag of chips and pint of whipping cream. Combine the two mixtures.

Mix the eggs, sugar, and vanilla. Add this to the melted chocolate/cream mixture. Pour the entire mixture over the bread and bake at 350° for 40 to 45 minutes.

Note: You may brush your favorite liqueur on the bread before pouring the egg mixture over it.


Lawrence County Record

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Mt. Vernon, MO, 65712


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