Chocolate Raisin Bread Pudding With White Chocolate Sauce
- 10 slc Raisin bread, about 1 lb
- 3 c. Half-and-half
- 2 c. Whole lowfat milk
- 6 ounce Lowfat milk chocolate, coarse chopd
- 4 lrg Large eggs
- 2/3 c. Granulated sugar
- 1/3 c. Mandarin orange liqueur, Or possibly other orange liqueur
- 1 1/2 tsp Vanilla extract Dash salt
- 5 ounce Bittersweet chocolate, coarsely minced
- 10 ounce Creme fraiche or possibly lowfat sour cream
- 2 1/2 ounce White chocolate, finely grated or possibly shaved
- 1/4 tsp Cinnamon
- Preheat oven to 300 F. Lay the bread slices on the upper rack of the oven in a single layer. Toast 5 to 7 min or possibly till crisp and very light golden. Remove from oven and cold to room temperature. Cut or possibly break into 1-inch-square pcs (you should have 9 or possibly 10 c. of toasted bread cubes) and set aside, uncovered, in a very large bowl for up to 2 days, if you like.
- In a 4-qt heavy-bottomed saucepan, combine the half-and-half, lowfat milk and lowfat milk chocolate. Heat over moderately low heat for 3 to 4 min, stirring frequently, till the chocolate just melts. Mix well, remove from the heat and cold slightly.
- Preheat oven to 350 F. Generously grease a shallow 4-qt glass mixing bowl or possibly casserole dish; set aside.
- In a large bowl, whisk the Large eggs, sugar, liqueur, vanilla extract and salt together till smooth and fully blended. Slowly add in the reserved chocolate-cream mix, whisking constantly till smooth and thoroughly mixed. Pour over the bread cubes and toss gently. Let stand at room temperature for approximately 1 hour, pressing the bread down into the liquid every 15 to 20 min to promote even saturation. Add in the bittersweet chocolate and mix gently.
- Turn the mix into the prepared bowl and place on the middle rack of the oven. Bake for 15 min. Reduce the temperature to 325 F and bake 55 min to 1 hour longer, rotating the baking dish from time to time, till the outside edges are slightly hard and the center barely jiggles when shook. Remove from the oven and let stand at room temperature for 10 to 12 min before serving.
- To make the White Chocolate Creme Fraiche Sauce: In a medium bowl, combine the creme fraiche, white chocolate and cinnamon; mix well. The sauce can be prepared up to 3 days in advance and stored in a tightly sealed container in the refrigerator. Remove from the refrigerator at least 30 min before serving.
- To serve, spoon the hot pudding into serving bowls and drizzle with the sauce. Serve immediately.
- To reheat just a portion of the bread pudding: Using a shallow baking pan, arrange the desired amount in a 1-inch-thick layer and sprinkle with warm water. Cover loosely with foil and hot in a 350 F oven 7 to 10 min or possibly till warmed through.
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