Persimmon White Chocolate Bread Pudding Recipes

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Grease a 9x13 pan with Pam.
• Tear bread into bite-sized pieces and fill pan.
• Microwave 1 stick of butter and 1 cup of sugar for 1 minute.
• Add 4 cups of milk and 1 tsp of vanilla; microwave for an additional 2 minutes.
• Add 3 eggs (beaten) to the mixture.
• Pour over bread and sprinkle with a lot of cinnamon.
• Bake for 45 minutes at 350°F.
• When finished, melt 1 stick of butter, half of a bag of which chocolate chips using microwave (and using melting directions on chips' bag).
• Add 1 tsp vanilla, 1/2 c powdered sugar, and 6 tsp water to butter & white chocolate mix and stir well.
• Power over the bread and EAT!
• Notes -- I've made this in advance and then just rewarmed -- and it was still fabulous!