The ladies and I tried Bobby Flay's Pumpkin Bread Pudding for Thanksgiving, but I like this bread pudding, better.
This may be the best use for white chocolate. Be sure to use a good quality white chocolate because it will really impact the end product.
Find a large pan that will allow you to set an 8x8 inch glass pan inside it. Put the 8x8 pan inside the larger one and fill the lager pan with water about ⅓ of the way up the sides of the smaller pan. Remove 8x8 pan and put larger pan of water in oven and preheat to 325°.
4 cups bread, French or challah, in ½ inch cubes (five to six thick slices)
in microwave for 30 seconds. Stir until smooth. Set aside. Heat:
3 large eggs, beaten
in microwave of 30 seconds and stir until smooth. Drop by teaspoonfuls into the bread, making little pockets of raspberry.
Place in oven and bake at 325° for 45 minutes.
1 ounce white chocolate
over waxed paper on a fine micro file. Set aside.
When cooking is complete, remove 8x8 pan from water bath. Be careful. Your potholders will get wet, but it is easier than lifting the entire sloshing water bath from the oven. Leave the oven door open and allow pan and water to cool until it is easier to handle.