Taste of Home
White Chocolate Macadamia Bread Pudding
TOTAL TIME: Prep: 10 min. + standing Bake: 50 min. + standing
YIELD: 10 servings (1-1/4 cups sauce).
Homey, cozy, comforting, indulgent...this rich bread pudding represents everything I love about the holidays. For an elegant look, serve it in martini glasses. —Barb Miller, Oakdale, Minnesota
Ingredients
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4 large eggs
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3 cups heavy whipping cream
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1 cup packed light brown sugar
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1 cup 2% milk
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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6 ounces white baking chocolate, chopped
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3/4 cup chopped macadamia nuts
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10 cups cubed croissants or French bread
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SAUCE:
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1/2 cup heavy whipping cream
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6 ounces white baking chocolate, chopped
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1/4 cup hot caramel ice cream topping
Directions
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1.
Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.
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2.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
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3.
Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding.
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