| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | Desserts, Breads, Pudding | 12 | Servings |
INGREDIENTS
| 6 | c | Cubed stale Italian bread |
| 1 | c | Chopped toasted walnuts |
| 4 | c | Milk |
| 3 | tb | Unsalted butter |
| 3/4 | c | Packed light brown sugar |
| 1/8 | ts | Salt |
| 4 | oz | Semisweet chocolate |
| 1 | oz | Unsweetened baking chocolate |
| 4 | Eggs | |
| 2 | ts | Vanilla |
| 1 | c | Heavy cream |
| 2 | tb | Granulated sugar |
| 1/8 | ts | Salt |
| 2 | ts | Cornstarch; dissolved in 1 tablespoon cold water |
| 3 | oz | White chocolate |
| 1/4 | ts | Vanilla beans |
INSTRUCTIONS
WHITE CHOCOLATE SAUCE Heat oven to 350. Grease shallow 2-quart baking dish with butter. Add bread and walnuts to dish. Combine 2 cups milk, butter, sugar, salt in saucepan. Bring to simmer, stir to melt butter. Remove from heat. Add chocolate; let stand 5 minutes. Whisk until smooth. Whisk eggs, vanilla and remaining milk in bowl. Whisk into chocolate mixture; pour over bread, Bake for 35 to 40 minutes or until set in center. WHITE CHOCOLATE SAUCE: Bring cream, sugar and salt in saucepan to simmer. Stir in cornstarch, simmer, stirring until thickened, about 1 minute. Remove from heat. Stir in white chocolate and vanilla until smooth. Serve with warm or room temperature pudding. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997 Recipe by: Family Circle magazine -- 2/18/97 Posted to MC-Recipe Digest V1 #689 by essie49@juno.com (Ethel R Snyder) on Jul 25, 1997
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