White Chocolate Bread Pudding

This recipe can be made one to two days ahead and refrigerated until needed. It is good hot (from the oven) or chilled (as a cheesecake like dessert for a party or holiday brunch.

• Ready In: 45 mins
• Serves: 8-12
• Yields: 1 bread pudding

Ingredients

• 10  cups  egg bread, cut into chunks or cubes (leftover)
• 1 1⁄2 cups  light cream or 1 1⁄2 cups half-and-half
• 1  cup milk
• 1⁄2 cup heavy whipping cream
• 7  large eggs, lightly beaten
• 1  cup sugar
• 1⁄2 cup unsalted butter, melted
• 2  teaspoons pure vanilla extract
• 1  teaspoon cinnamon
• 2  teaspoons baking powder
• 1⁄4 cup all-purpose flour
• 1⁄8 teaspoon salt
• 1  cup white chocolate, coarsely chopped
• 1⁄2 cup currants or 1⁄2 cup frozen raspberries

• Finishing touches

• 1  teaspoon confectioners' sugar, for sprinkling
• 1⁄2 teaspoon ground cinnamon, for sprinkling
• 1⁄4 cup  whipped cream
•  raspberries

Directions

1. Preheat oven to 350°F Lightly grease a 13x9 inch pan or baking dish.
2. In a large mixing bowl, place bread chunks. In a separate bowl, mix together light cream, milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, baking powder, flour, and salt. Pour over bread and let stand 10 minutes or so to absorb. Fold in white chocolate and currants or frozen raspberries.
3. Spoon into prepared pan. Bake until firm to the touch, about 35 to 45 minute Dust top with little confectioners sugar and cinnamon. Garnish with whipped cream.