White Chocolate and Raspberry Bread Pudding

cuisine American
difficulty Moderate
season Winter
serving 8 to 12

Ingredients

7 large egg yolks 2 whole eggs 2 teaspoons vanilla extract 3 cups heavy cream 1 cup milk 1/2 cup sugar 14 ounces white chocolate, about 2 1/2 cups chopped 4 cups challah cubes, about 1 loaf, crust removed 2 pints fresh raspberries 1/2 cup raspberry sauce

Directions

  1. Preheat the oven to 350 degrees F.
  2. Add the egg yolks, eggs, and vanilla extract to a small bowl and mix to combine. Set aside.
  3. Add the cream, milk, and sugar to a 2 QUART SAUCEPAN over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and it has not quite come to a boil, about 7 minutes.
  4. Add 10 ounces of the white chocolate (about 2 cups) and mix until fully melted. Gradually add the egg mixture in a slow steady stream, whisking continuously.
  5. Place the bread cubes in a LARGE BAKING DISH and cover with the egg cream mixture.
  6. Swirl in the 1/2 cup raspberry sauce and push 1 pint of the fresh raspberries, one at a time, throughout the custard.
  7. Press the cubes down (use a plate or pot lid) and let rest for 15 minutes.
  8. Cover the bread pudding with aluminum foil and place in larger pan filled halfway with very hot water. Transfer to the oven and bake until firm and, when touched in the middle, the custard does not show up on your finger, about 1 hour (check to see if water needs replenishing after 30 minutes—keep water halfway up outside pan). Remove from the oven and place on a wire baking rack to cool.
  9. Put the remaining white chocolate in a small glass bowl and microwave for 30 second intervals until melted.
  10. Use a small spoon to drizzle the melted chocolate over the top of the bread pudding. Dot the surface with 1/2 pint of fresh raspberries.
  11. Serve warm with additional raspberry sauce and fresh raspberries.