Ron Payne, director of Infrastructure Services for Energen, is retiring at the end of December, but he wanted to share his award-winning recipe for white chocolate bread pudding before leaving.
“This is unlike bread puddings you typically find in restaurants,” he said. “It gets rave reviews from folks who have tried it. It also won 1st place overall in the Energen ‘Men Who Cook’ contest so you know it’s good.”
White Chocolate Bread Pudding
1 cup whipping cream
8 ounces good-quality white chocolate, finely chopped
3 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
½ cup sugar
10 ounces good-quality white chocolate, finely chopped
8 large egg yolks
2 large eggs
1 pound loaf French bread, crust trimmed, cut into 1-inch pieces
chocolate shavings (optional)
fresh berries (optional)
For Sauce: Bring cream to boil in heavy small saucepan. Remove from heat. Add white chocolate and whisk until melted and sauce is smooth.
For Pudding: Preheat oven to 350 degrees F. Butter 13x9x2-inch glass baking dish. Combine cream, milk and sugar in heavy medium saucepan over medium heat. Bring to simmer, stirring until sugar dissolves. Remove from heat. Add white chocolate and whisk until melted and smooth. Whisk yolks and eggs in large bowl. Gradually whisk in warm cream mixture. Add bread and stir until coated. Let stand until bread is very soft, about 5 minutes.
Transfer bread mixture to prepared buttered dish. Cover with foil and place dish in roasting pan filled with 1 inch water. Bake 45 minutes. Remove foil and bake until pudding is golden brown and set, about 15 minutes. Transfer dish to rack and cool slightly.
Re-warm sauce over low heat or microwave, stirring frequently. Garnish bread pudding with chocolate shavings and berries, if desired. Serve warm with sauce.