white chocolate chestnut bread pudding

Other snow food I am making includes a delicious bread pudding. Bread pudding is a great way to use up leftover things and isn’t that labor-intensive. With my résumé I give you options on the milk because not everybody has big containers of half-and-half or heavy or whipping cream in the refrigerator.

One loaf of stale challah or white bread cubed and 1 inch cubes.

5 whole eggs
5 egg yolks
1 cup whole milk
4 cups whipping cream, 1/2 and 1/2 or evaporated vitamin D milk (Carmation)

1 1/2 cups of white sugar
Cinnamon and nutmeg to taste
1 teaspoon Vanilla

1/4 c brewed coffee (no sugar or milk) at room temperature

1 small bag (the ones that keep in the freezer or 5.2 ounces each) of roasted and peeled chestnuts, chopped and toasted quickly in a small pan with teaspoon or so of butter.

12 ounces of white chocolate chips.

I warm up the milk in the microwave. I add that to the eggs, egg yolks, cinnamon, nutmeg, sugar, vanilla after I have whipped all of that together and the sugar is dissolved. I use a whisk.

Incorporate the milk slowly into the egg mixture with the sugar because you do not want to scramble the eggs .

Butter generously a 9“ x 13“ baking dish. Place bread cubes in neatly. Scatter white chocolate chips over bread cubes evenly. Next pour half of the milk and egg and sugar mixture onto the bread cubes. Allow bread to soak it up it only takes a few minutes. Press gently on the bread cubes in the pan, and then slowly pour the rest of the egg milk and sugar mixture over the top.

Cover the pan with aluminum foil and let mixture rest for a good couple of hours prior to baking – you want it to soak everything up and it pretty much will.

When you are ready to bake preheat your oven to 350°.

On a lower rack in the oven put a pan of water similar sized to the pan you are making the bread pudding in. You are making a Ban Marie of sorts and the bread pudding will cook more evenly and retain moisture – you will cook the pudding on the rack above this pan with water.

Bake covered with foil for 45 minutes, then remove the foil covering and bake for another 15 minutes until the pudding is golden brown and set. Cool slightly.

A lot of people like to serve it with a caramel sauce or another kind of sauce. I’d prefer my bread pudding slightly warm to just room temperature and either plain or with a little bit of whipped cream.