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eggs pumpkin heavy whipping cream cream brown sugar ground cinnamon vanilla salt ground nutmeg Bread white baking chocolate heavy whipping cream
Viewed: 25 - Published at: 7 years agoIngredients
- 2 large eggs, lightly beaten
- 1-1/2 cups canned pumpkin
- 1 cup heavy whipping cream
- 1 cup half-and-half cream
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 5 cups cubed day-old French bread
- 8 ounces white baking chocolate, chopped
- 1/2 cup heavy whipping cream
Method
- In a large bowl, combine the first 9 ingredients. Add bread cubes; stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
- Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Serve sauce warm with warm pudding. Refrigerate leftovers.
