1 Roll, 10″ long and 2 1/2″
In diameter or the equi-
Valent amount of bread
2 c Heavy cream
1/2 c Milk
1/4 c Sugar
9 oz White chocolate, chopped
1 Egg
4 Egg yolks
Semi-sweet chocolate for
Garnish (optional)
Cut the roll into eight slices; place on middle rack of a 250F oven and
leave until dry, about 20 minutes. In a saucepan, heat 1 1/2 cups of the
heavy cream, the milk, and the sugar over low heat, stirring until sugar is
dissolved. Add 5 oz. of the white chocolate, stir until melted, and remove
from the heat. In a large bowl, whisk the egg and yolks together. Whisk
the chocolate mixture into the eggs a little at a time. Tear the bread into
1″ pieces, add to the white chocolate custard, and stir to mix. Leave to
soak, stirring occasionally, until all the custard has been absorbed by the
bread, 1 to 2 hours. Put the mixture into an 8″ square, 2″ deep baking
dish. Put the dish in a slightly large pan and add hot water to come
halfway up the sides of the baking dish. Bake the pudding in the water
bath at 350F for 45-50 minutes, until the custard is set and the top is
golden brown. Serve warm or cold. If you chill it, loosen the sides with a
metal spatula and invert the pudding onto a cutting surface. Cut into four
squares and cut each square into a triangle. For the sauce, heat the
remaining cream in a small pan. Add the remaining 4 oz. white chocolate
and melt. If desired, grate some semi-sweet chocolate and sprinkle on top
of the pudding.
Yields
8 Servings