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White Chocolate Bread Pudding

This delectable dessert features vanilla chips, apples and a sweet caramel sauce. It's a favorite with our boys.

12-15 ServingsPrep: 20 min. + standing Bake: 1-1/4 hours

Ingredients

2 cups milk
2 cups heavy whipping cream
1 cup sugar
1 cup vanilla or white chips
8 eggs
1 tablespoon vanilla extract
1 loaf (1 pound) egg bread, crust removed, cut into 1-inch cubes
2 medium tart apples, peeled and chopped
CARAMEL SAUCE:
1-1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1-1/4 cups heavy whipping cream
1 cup chopped pecans, toasted
2 teaspoons vanilla extract

Directions

In a large saucepan, combine the milk, cream and sugar. Cook over
medium heat until mixture comes to a boil. Remove from the heat;
stir in chips until melted. In a large bowl, whisk eggs and vanilla.
Gradually whisk in cream mixture. Add bread. Let stand for 15
minutes, stirring occasionally.
Stir in apples. Pour into a greased 13-in. x 9-in. baking dish. Cover
and bake at 350° for 45 minutes. Uncover; bake 30 minutes longer

2 of 2

White Chocolate Bread Pudding (continued)

Directions (continued)

or until a knife comes out clean.
Meanwhile, for sauce, In a large saucepan combine the sugar, water,
corn syrup and lemon juice. Cook and stir over medium heat until
sugar is dissolved. Bring to a boil over medium-high heat; boil,
without stirring, until a candy thermometer reads 295° and
mixture turns deep amber.
Remove from the heat; stir in cream. Cook and stir over low heat
until mixture is smooth. Bring to a boil over medium heat; cook and
stir for 4 minutes. Stir in nuts and vanilla. Stir before serving.
Serve warm with warm bread pudding. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 583 calories, 34 g fat (17 g saturated fat), 206 mg cholesterol, 235 mg sodium, 62 g carbohydrate, 2 g fiber, 10 g protein.