Raspberry Vanilla Bread Pudding

The ladies and I tried Bobby Flay's Pumpkin Bread Pudding for Thanksgiving, but I like this bread pudding, better.

raspberry vanilla bread pudding

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°.

In 8x8 pan, place:

4 cups bread, French or challah, in ½ inch cubes (five to six thick slices)

Set aside. Melt:

6 ounce Ghirardelli white chocolate bar

in microwave for 30 seconds.  Stir until smooth. Set aside.  Heat:

2 cups milk

½ cup granulated sugar

¼ cup (one-half stick) butter

in microwave for about 1½ minutes.  Combine with melted chocolate. Add:

2 teaspoons vanilla extract

Gradually stir in:

3 large eggs, beaten

Pour chocolate mixture over bread.  Heat:

⅓ cup seedless raspberry preserves

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.

Grate:

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. 

Top pudding with grated white chocolate.

For Betty, it was just another weekend of slinging pancakes at IHOP...lots of travelers and skimpy tips.  Sunday provides a day off and a blind date.  She doesn't expect much from the date, but she is looking forward to Mexican food and Margaritas.