Since it is now my all time favorite dessert I thought it only fair to post the recipe and instructions (with photos) of how to make my all time favorite. Bobby Flay, I’d love to Throwdown (I’m just sayin’)!
First step, combine 1 cup of sugar, 2 cups of half and half, and 2 cups of heavy cream in a large sauce pan over medium heat.
Then, take 15 oz of white chocolate baking squares:
and melt the chocolate into the dairy mixture.
Remove the mixture from the eat and add 8 egg yolks to the chocolate cream sauce by tempering the eggs (add a little of the hot mixture to the bowl of egg yolks and whisk the mixture rapidly continuing until you have incorporated about 1 cup of the hot mixture and then return to the sauce pan). Your chocolate sauce should have a warm, golden color to it.
After the sauce pan has cooled for about 15 minutes put it in the refrigerator to continue cooling for 30-60 minutes. Then add the white chocolate mixture to 2 loaves of bread that you have cubed.
In a greased 9 x 13 baking pan pour about 2/3 of the total mixture into it. Then place 8oz of thawed frozen raspberries over the bread pudding. Pour remaining mixture over the raspberries covering the fruit.
Bake the bread pudding at 325 degrees for 35-40 minutes. Serve warm complimented with a raspberry cream sauce!