An Art Gibson Recipe printer friendly version White Chocolate Bread Pudding Serves 12 INGREDIENTS: Bread Pudding approx. 1/2 lb croissants, cut in cubes 5 Oz fine quality white chocolate 2 Cups heavy cream 1 Cup milk 3 Large Whole eggs 3 Large egg yolks 1/4 Cup sugar 1 Tsp vanilla INGREDIENTS: Poached Cranberries 1/2 Cup dry white wine 1/2 Cup water 1/2 Cup sugar 1 Cup dried cranberries Poached Cranberry Instructions: – In a saucepan, bring wine, water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and remove pan from heat. Let mixture stand, covered for 1 hour. Drain cranberries in a sieve and discard liquid. Bread Pudding Instructions: – Butter an 8" square glass baking dish. Cut enough bread into 3/4" cubes to measure 6 cups. Chop chocolate. In a small heavy saucepan, bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan, bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer, beat together whole eggs, yolks, sugar and a pinch of salt on medium speed for 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add vanilla to egg mixture until combined well. – Arrange bread cubes and poached cranberries in baking dish. Pour cream mixture over bread and cranberries with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours. – Preheat oven to 350 F. Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving. Top with white chocolate shavings.