Nancy Finley
Ingredients
1 1/3 cups white chocolate chips
4 cups half-and-half
6 large eggs
1/2 cup granulated sugar
2 tsp. fresh orange zest
1/2 tsp. kosher salt
1 1/2 tsp. vanilla extract
Nonstick cooking spray
8 large croissants (about 18 ounces)
6 oz. fresh raspberries, divided
6 oz. fresh blueberries, divided
1/4 cup sliced almonds
Powdered sugar, to serve
Sweetened whipped cream, to serve
Instructions:
Preheat the oven to 325ºF.
Place the white chocolate in a large heatproof bowl. In a medium
m saucepan, heat the half-and-half over medium heat until steaming. Pour the half-and-half over the white chocolate and allow it to sit for 2 minutes. Whisk until the chocolate is melted and the mixture is smooth.
In a large bowl, whisk the eggs, sugar, orange zest, and salt until well combined. Gradually whisk in the half-and-half mixture until smooth. Stir in the vanilla extract.
Spray a 13-by-9-inch (3-quart) baking dish with nonstick cooking spray. Cut the croissants into thirds. Arrange the croissant pieces in the prepared dish; sprinkle with half of the berries. Carefully pour the white chocolate mixture evenly over the croissant mixture in the baking dish. Sprinkle with the almonds. Let stand at room temperature for 30 minutes. Cover the pudding with aluminum foil and bake until the edges are set but it's still jiggly in the center, 40 to 45 minutes.
Uncover the pudding and bake until golden brown and slightly puffed, 15 to 20 minutes more. Let rest for 5 minutes. Sprinkle with the remaining berries. Dust the pudding with powdered sugar and serve with sweetened whipped cream.
Tip: Two, 4-ounce chopped white chocolate bars can be used in place of white chocolate chips.
This is a yummy bread pudding which is good for special occasions, holiday brunch, etc. It's very easy to make and receives rave reviews whenever I make it.
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