Bread Pudding

By lorimar80

Ingredients

• 11 X14 Pan Ingredients
• 8 Eggs
• 5 c (1 & 1/2 qts) Whipping Cream
• 1 loaf (stale) French Bread
• 2 1/2 c Sugar
• 2 TB Vanilla Extract
• 1 TB Cinnamon
• 1 c Raisins (optional)
• 1 stick Butter (melted–micro 45 secs)

Preparation

Step 1

(Purchase bread a few days ahead, remove it from plastic and let it sit – it doesn’t come out quite as good with fresh bread )



Preheat oven at 325 degrees. Spray 11X14 Pyrex baking pan with cooking spray. Break or cube French bread into small chunks, and place them into the pan (which should fill the pan up to the rim.)

Place whipping cream on the stove over a low fire (keep a watchful eye - do not let it boil). In a very large mixing bowl, using a whisk, make an egg custard by creaming together the eggs and sugar until smooth. Then whip in the melted butter, vanilla and cinnamon until thoroughly mixed into a custard, now stir in hot whipping cream and blend until thoroughly uniform in the very large mix bowl.

At this point, pour the egg & whipping cream over the bread chunks and work the bread with a fork until the pieces are totally saturated. Evenly sprinkle on the raisins, using a spoon or fork; gently push them into the softened bread.

Finally, sprinkle a little more cinnamon over the top of the pudding and bake for about 50 minutes, or until a rich honey brown (bread will rise well above the rim, but should not overflow.) Serve warm.
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White Chocolate Sauce

12 - 14 oz white chocolate (cut small pieces or morsels)
10 oz whipping cream (about ½ quart)

Cut white chocolate into small pieces or use morsels. Heat whipping cream to boiling (do not let it boil over). Take off the heat and stir in the white chocolate morsels. Stir until smooth and completely melted. Pour over individual pieces of warm Bread Pudding.