Nordstrom Café White Chocolate Bread Pudding

Submitted by Heather Wilkinson - added 5/1/24

Ingredients

• 5 Tbsp. unsalted butter, melted
• 4 cups heavy (whipping) cream
• 2 cups milk
• 1 cup sugar
• 3 1/2 cups (about 1 1/3 pounds) white chocolate morsels
• 6 large whole eggs, plus 12 large egg yolks
• 1 tsp. pure vanilla extract
• 1 24-in loaf day-old French bread, cut into large cubes
• Raspberry Sauce:
• 1/2 cup water
• 1/2 cup sugar
• 2 tsp. grated orange or lemon zest
• 2 cups fresh or unsweetened frozen raspberries
• White Chocolate Sauce:
• 1 cup heavy (whipping) cream
• 2 cup white chocolate morsels
• Garnish:
• 1 pint fresh raspberries
• fresh mint leaves

Instructions

1. Preheat the oven to 325°F. Brush a 9x12x2-in baking pan with 2 tablespoons melted butter. Line the bottom of the pan with parchment paper.
2. In a medium sized saucepan over medium heat, combine the cream, milk and sugar and heat until just hot. Remove from the heat, add the chocolate morsels and stir until melted. Set aside to cool slightly.
3. In a large bowl, whisk together the whole eggs, egg yolks and vanilla. Whisking constantly, gradually drizzle the warm cream mixture into the eggs, continuing to whisk until smooth and well blended. (If the cream mixture is too hot, the eggs will curdle.)
4. Lay half of the bread in the bottom of the prepared pan. Pour half of the cream mixture over the bread and allow it to absorb the liquid. Layer the remaining bread on top and pour the rest of the cream mixture over it. Press down on the bread, making certain it completely absorbs the liquid. Cover the pan with aluminum foil.
5. Bake the pudding for 1 hour. Uncover and continue to bake until the liquid at the center has evaporated and the pudding is golden brown, about 30 minutes longer. Transfer to a wire rack and let cool completely. When the bread pudding is cool, cover and refrigerate until cold. Run a sharp knife between the edges of the bread pudding and sides of the pan to loosen. Invert the pan onto the cutting board and tap the bottom to release. Peel off the parchment paper, and trim off the crusty edges around the sides. Cut into six 2x3-in rectangles and then cut each rectangle in half on an angle to form 2 triangles (for smaller portions, cut into smaller rectangles). Wrap and store in the refrigerator.
6. Raspberry Sauce: In a small saucepan over medium-high heat, combine the water, sugar and orange zest. Stirring frequently, cook until the mixture is thick and syrupy, about 3 minutes. Add raspberries, remove from the heat and set aside until ready to serve.
7. White Chocolate Sauce: In a small saucepan over medium-high heat, warm the cream until hot. Remove from the heat and add the chocolate morsels. Stir constantly until the chocolate is completely melted and the sauce is smooth. Keep warm.
8. Garnish: To finish and assemble the dessert, preheat the oven to 350°F. Butter a rimmed baking sheet and place the bread pudding triangles on it, leaving space between the pieces. Brush the triangles with the remaining melted butter. Bake the triangles until heated through and lightly browned, about 12 minutes.
9. For each serving, stand a hot bread pudding triangle on its side in the center of a large dessert plate. Run a stripe of white chocolate sauce across the plate, including the top of the pudding. Pool some of the raspberry sauce at the opposite edges of the plate. Garnish with raspberries and mint leaves.