White Chocolate Bread Pudding

Here is mine (and mine alone) recipe for white chocolate bread pudding. It is time to share.


White Chocolate Milk:
12oz Bag of White Chocolate Morsels
1 pint of 2% milk

Custard:
5 eggs
1 teaspoon of Cinnamon
1 tablespoon of vanilla extract
1/8 teaspoon of nutmeg

Bread:1 loaf of French Bread Baguette.

Fruit:
½ cup of dried blueberries (or more. Who will complain?)

Optional Dish Prep:2 tablespoon of sugar
1 tablespoons of unsalted butter


Topping:
1 teaspoon of Cinnamon
1 tablespoon of sugar
2 tablespoons of unsalted butter

This goes into a 9x9 dish.

Heat the milk in the microwave for 2 minutes in a safe container.
Melt white chocolate (microwave in 1 minute increments and stir until a consistent paste and stir in milk until consistent (in other words, white chocolate milk). You may have to reheat the mixture to get it to combine.

Once the chocolate cools back down below 100 degrees (when it stops feeling hot), Add the white chocolate milk, eggs, vanilla extract, nutmeg, 1 teaspoon of cinnamon in a mixer and thoroughly combine.

Cut the French bread and slice into 1 inch slices. Tear the slices into one-big-bite pieces and place into the 9x9 Pyrex dish until it loosely comes to ¼ from the top. Take the bread and fold it into the custard in the mixing bowl. Add the dried blueberries. After 15 minutes, fold again to ensure complete coverage and soaking.

Preheat oven to 350 with an open middle rack. Set a pot of water to boil. Get out roasting pan.

Butter the 9x9 Pyrex dish and take 2 tablespoons of sugar and swirl in the dish to coat, shake out excess. Pour pudding mixture into dish. Place it in the middle of the roasting pan and pour in hot water until it reaches half-way up the side of the dish.

Carefully using gloves, place roasting pan and contents in oven on rack and cook for 20 minutes. At 18 minute mark, melt topping butter and combine with sugar and cinnamon. Brush or spoon onto top of custard and return to oven. At 30 minute mark, pull from oven and, using a spoon, pry in the middle of the custard and see if it is still liquid. If the middle of the custard fills with liquid, it is not done. Test every 5 minutes until custard is cooked. Quickly (and safely) remove from roasting and place on counter to cool for 10 minutes at least.