White Chocolate Bread Pudding

Ingredients

• For the bread pudding:
• 1 tablespoon unsalted butter, for greasing pan
• 9 ounces bread, cut into 1-inch cubes
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 6 ounces white chocolate, finely chopped
• 4 large yolks
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• For the sauce:
• 2 ounces white chocolate, finely chopped

Directions

1. Butter an 8-inch square pan and put it aside. Set a rack in the center of the oven and heat the oven to 350 degrees F. Scatter the bread cubes on a rimmed baking sheet and bake until the edges feel dried out, about 10 minutes. Take the sheet out and place it on a wire rack to cool.
2. In a medium saucepan, whisk together the milk, cream, and sugar. Warm the mixture over medium heat, stirring now and then, until it is scalding. Take the pan off the heat, add the chocolate, and whisk until the mixture is smooth and the chocolate has fully melted. Leave it to cool a bit, about 10 minutes.
3. In a large bowl, whisk the egg yolks with the egg until blended. Gradually whisk in the warm milk mixture. Stir in the vanilla. Add the bread cubes and let them soak for about 30 minutes, giving them a gentle stir from time to time.
4. Transfer the soaked bread mixture to the prepared pan. Bake until the pudding is barely set, about 25 minutes. Cool it slightly before serving, about 15 minutes.
5. To make the sauce, warm the cream in a small saucepan over medium heat until it just reaches a simmer. Take it off the heat, whisk in the chocolate until melted and smooth, and serve right away.