White Chocolate Chip Bread Pudding with Caramel Sauce | The Daily Dish

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White Chocolate Chip Bread Pudding with Caramel Sauce

22 Comments | Written on October 10, 2012 at 12:00 am , by

When someone absolutely raves about a recipe, I just have to try it!  That’s exactly what happened with this recipe for “White Chocolate Chip Bread Pudding” using King’s Hawaiian bread.

Keep reading to get this recipe as well as a “behind the scenes” peek into the King’s Hawaiian factory!

I recently had the pleasure of touring their factory in the LA area.  This family owned company welcomed us into their home and gave up a grand tour.  It was so much fun to watch the product go from raw ingredients, to sweet smelling dough, to perfectly baked loaves.   They whizzed by on their way to packages and boxes to be shipped throughout the country!

They claimed this recipe was one of their favorite ways to use the sweet round bread.  Apparently this dessert makes an appearance at just about every corporate and family function!

After a tour of the factory and the glowing reviews for this recipe, I just had to try it!   Bread pudding is a great dessert for fall, and the combination of white chocolate and a caramel drizzle is to die for.  It can be made in one large baking dish or as individual servings, as I show here.

White Chocolate Chip Bread Pudding with Caramel Sauce

1 (16 oz.) King’s Hawaiian Original Hawaiian Sweet Round Bread

2 cups heavy cream

1 1/4 cups white chocolate chips

1 1/2 sugar

2 cups milk

2 eggs beaten

3 egg yolks beaten

2 tsp vanilla extract

2 cups toasted pecans chopped

Caramel Sauce

1 1/3 cups sugar

1/2 cup Water

1 tsp corn syrup

1 3/4 cups heavy cream

6 Tbsp butter or margarine

2 tsp vanilla extract

1. Cut the bread into cubes the night before and leave out to become a tad stale.

2. In a medium saucepan, heat the cream over medium heat. Meanwhile, 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.

3. 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).

4. Toss the pecans into the soaked bread mixture, then pour into a baking dish (individual dishes can be used for single servings).

5. 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).

6. Remove from oven and serve with caramel sauce.

Caramel Sauce

1. In a large saucepan, combine the sugar, water and corn syrup. Place 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.

2. 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.

3. Continue to cook the sugar until it darkens to a rich caramel color, 9 – 15 minutes. Swirl the pan as the sugar darkens – watch carefully as it can burn easily at this stage.

4. When rich caramel in color, immediately remove the pan from the heat and add the cream mixture in a slow, steady stream. The sugar will bubble and steam as the cream is added. Stir in the vanilla.

5. When the pudding is baked, spoon generous helpings into bowls. Drizzle the sauce over the portion and serve immediately.

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