• 9/22 White Chocolate - 3

    From Dave Drum@1:3634/12 to All on Tue Sep 20 13:19:00 2022
    September 22 - National White Chocolate Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Resal's White Chocolate Bread Pudding
    Categories: Desserts, Puddings, Breads, Booze, Dairy
    Yield: 7 Servings

    6 Croissants; day-old, in 1"
    - cubes
    1/4 c Butter; melted
    1/4 c Butter; cold
    1 qt Half & half; divided
    8 oz White chocolate; divided
    3/4 c Sugar
    1 tb Vanilla extract
    7 Eggs Sauce

    MMMMM------------------WHITE CHOCOLATE BAILEY'S-----------------------
    1 c Whipping cream
    8 oz White chocolate; in small
    - pieces
    1/4 c Baileys Irish Cream

    MMMMM---------------------RUM CARAMEL SAUCE--------------------------
    1/2 c Sugar
    1/2 c Whipping cream; room temp
    1 tb Butter; cold, cut-up
    1 ts Vanilla extract
    1 ts White rum

    Set oven @ 350ºF/175ºC. Butter a 9" X 13" X 2" pan.

    Cover bottom of the buttered pan with croissant cubes.
    Drizzle the melted butter over the cubes. Bake until brown,
    about 4 minutes; remove from the oven.

    In a small sauce pan, heat but do not boil, the
    half & half. Break half of the white chocolate into small
    chunks. In a medium bowl, place the chunks. Pour the hot
    half & half over the chocolate. Whisk until smooth. Stir
    in sugar, mixng well. Add the vanilla, then whisk in the
    eggs. Pour the mixture over the croissants; soak 10 minutes.
    Shave remaining chocolate; stir into mix. Dot top with bits
    of cold butter. Cover with foil and bake for 1 hour.

    TO MAKE THE WHITE CHOCOLATE BAILEYS IRISH CREAM SAUCE, in a
    double boiler, bring the 1 cup of whipping cream to a boil.
    Add the white chocolate pieces. Mix until the sauce is
    smooth. Stir in 1/4 cup Baileys.

    TO MAKE THE RUM CARAMEL SAUCE, in a dry nonstick saucepan
    over high heat, melt the 1/2 cup of sugar and stir while
    cookng until it browns to a caramel color. Add the 1/2 cup
    of whipping cream; stir until smooth. Add the 1 tablespoon
    of cut-up cold butter, stir until smooth. Add the 1 teaspoon
    of vanilla and 1 teaspoon white rum.

    Serve bread pudding hot topped with the sauces.

    Makes 6 to 8 servings.

    Recipe by: Resa's Prime Steakhouse and Piano Bar, 14641
    Gladebrook Drive, Houston, Texas

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