King’s White Chocolate Bread Pudding w/Caramel Sauce

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This delicious recipe provided courtesy of King’s Hawaiian Bakery.

White-Chocolate-Bread-Pudding-Caramel-Sauce
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King’s White Chocolate Bread Pudding w/Caramel Sauce

This delicious King's White Chocolate Bread Pudding with Caramel Sauce recipe provided by courtesy of King's Hawaiian Bakery.
Prep Time45 mins
Active Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Hawaiian
Keyword: King’s Bakery, white chocolate, bread pudding, dessert, delicious recipe

Materials

  • 1 16 oz. King's Hawaiian Original Bread Cut into one-inch cubes
  • 2 cups heavy cream
  • 1 1/4 c. white chocolate chips
  • 1 1/2 c. sugar
  • 2 c. milk
  • 2 eggs, beaten
  • 3 egg yolks, beaten
  • 2 tsp. vanilla extract
  • 2 c. toasted pecans, chopped

King's Caramel Sauce:

  • 1 1/3 c. sugar
  • 1/2 c. water
  • 1 tsp. corn syrup
  • 1 3/4 c. heavy cream
  • 6 tbsp. butter
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract

Instructions

  • Cut the bread into cubes the night before and leave out to become a tad stale or bake in oven at 350 degrees for 10 minutes to dry bread cubes.
  • In a medium saucepan, heat the cream over medium heat.
  • Place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks and vanilla.
  • Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically. (About 30-40 minutes or so).
  • Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
  • Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
  • Remove from oven and serve with caramel sauce.

King's Caramel Sauce Preparation:

  • In a large saucepan, combine the sugar, water and corn syrup and put over high heat and cook until the sugar dissolves and begins to boil. 
    Note: Do not stir the sugar as this could cause it to seize.
  • While the sugar is cooking, combine the cream, butter and salt in a saucepan over medium heat. Keep an eye on the sugar while heating the cream to keep it from scorching. Cook until the butter melts, stirring it into the cream. When the mixture comes to a simmer, remove from heat.
  • Continue to cook the sugar until it darkens to a rich caramel color, 9-15 minutes. Swirl the pan as the sugar darkens. Makes 8-10 servings.
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