White Chocolate Bread Pudding

White Chocolate Apricot Bread Pudding

(makes 16 portions)

12 large croissants, torn into small pieces

June 3 001 June 3 002 June 3 005

1 and 1/3 C sugar

2/3 C flour

2 T baking powder

1 t salt

1 t cinnamon

June 3 008 June 3 007 June 3 012

1 C diced apricots

1 C white chocolate chips

8 eggs

4 t vanilla

2 T brandy

Zest of 1 orange


4 C half and half


2 sticks butter, melted

June 3 015 June 3 016 June 3 018

In a large bowl, combine sugar, flour, baking powder, salt and cinnamon. Whisk to combine. Add diced apricots and white chocolate chips. Whisk to combine making sure that apricots are not clumping together. Add croissant pieces to the flour mix and stir to combine. Hands work well here too. In a separate bowl, combine eggs, vanilla, brandy and orange zest. Whisk well. Add half and half to the egg mixture and whisk again to fully blend. Pour egg mixture over the croissant mix. Pour melted butter into the bowl and get your hands dirty –  squeezing and mixing the batter really well. Sometimes your impeccably clean hands are the best tools for getting the job done. Press plastic wrap directly on top of the batter and store in the refrigerator for 4 – 5 hours. Preparing the batter a day ahead is best. Portion the batter into soufflé cups that have been sprayed with non-stick baking spray. I used an 8 ounce soufflé cup. Place soufflé cups on a cookie sheet and place into a 350 degree preheated oven. Bake for 20 minutes, rotate and bake for an additional 20 -25 minutes more. The tops should be golden brown in color. Remove from oven and place on a cooling rack. Allow bread pudding to fully cool before removing from the cups. For serving, rewarm in a 250 degree oven for 15 minutes. Spoon warm bourbon sauce over bread pudding and top with whipped cream and a sprinkle of cinnamon. For many customers, this is their favorite bread pudding of all!

This recipe can be cut in half.

June 3 049

June 42 002