Friday, January 2, 2009

Raspberry White Chocolate Bread Pudding

Adapted from a recipe from my mom
Preheat oven to 350 degrees

1 loaf french bread, cubed (about 1")
4C milk
3 eggs
2C sugar
2 tsp vanilla
3T butter
1/2 bag white chocolate chips
1/3C raspberry preserves or 1 container fresh raspberries

1C sugar
1/2C butter, melted
1 egg
1/4C whiskey

Beat milk, eggs, sugar, raspberry preserves and vanilla. With large spoon, mix in bread and white chocolate chips and let sit for 20-30 minutes. In the mean time, melt butter and pour in the bottom of a 9"X13" pan. Place pan on baking sheet and bake at 350 degrees for 1 hour.

Mix all ingredients together in sauce pan, making sure egg is fully mixed in. Simmer on stove, stirring constantly for 3-5 minutes, until sugar is fully melted.

For a traditional bread pudding, omit raspberry preserves and white chocolate chips, and add 3/4 C raisins (soaked in 1/2C whiskey for 1 hour) and 1 1/2 tsp cinnamon.

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