| 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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