12/13/10

Christmas 2010

Friends 2010
Jesse, Michelle, Kathleen, Amy, Jenny, and Callie Rae
Since I moved back to Tuscaloosa, God has blessed me with a wonderful group of girlfriends.  For Christmas, Amy and Ryan hosted a dinner for all of us and our spouses.  We each contributed to the meal, and when it all came together, it was quite an impressive spread.

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I volunteered to make the dessert (I know you're surprised).  After much debate, I settled on white chocolate bread pudding.  Jonathan used to work at The Globe where they served an amazing version of white chocolate bread pudding.  In honor of our Christmas get-together, he shared the recipe with me.

White Chocolate Bread Pudding


White Chocolate Bread Pudding


Ingredients:
22 oz., good quality white chocolate (I used Peterbrooke chocolate.  Be sure that you're chocolate contains cocoa butter in the ingredients.)
1 quart cream
1 tsp. vanilla extract
2 cups sugar
15 egg yolks
White bread, enough to fill 9x13 pan (I used 1 1/2 loaves of Challah bread from the Publix deli.  I cut all of the crust off.)

Topping:
2 cups graham cracker crumbs
1/2 cup cocoa powder
1/2 cup brown sugar
6 Tbs. melted butter

Directions:
Cut off crusts of bread and line 13x9 pan.  Fill to the top.

Melt chocolate in double boiler.  Be sure to use a double boiler because white chocolate burns very easily.

Scald vanilla and cream.  Whisk egg and sugar in separate bowl until pale yellow.  Temper eggs with hot cream (slowly blend vanilla/cream mixture into egg mixture so it gradually heats eggs; whisk constantly).  Add melted white chocolate.  Mix well. Pour liquid on top of bread.

Mix graham crackers crumbs, brown sugar, cocoa powder, and butter in bowl.  Sprinkle on top of bread mixture.

Bake at 350 for 15-20 minutes.  Refrigerate for at least 8 hours.  When you're ready to serve the dessert, reheat in the oven.

Source:  adapted by Elliott Davis, originally from Jonathan James - executive chef at The Globe

1 comments:

Amy said...

Love it!

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