Bread Pudding w/ White Chocolate Creme Anglaise

Recipe adapted from Foodnetwork.com

Ingredients for Bread Pudding:
-6 cups cubed leftover Challah Bread- should be a day or two old*
- 3/4 cup Strawberry/Raspberry Preserves
- 4-5 Eggs
- 3/4 cup plus 2 tablespoons Sugar, plus more for sprinkling on top
- 1 cup Heavy Cream **
- 1 2/3 cups Whole Milk **
- 3/4 teaspoon Almond Extract
- 1/4 cup White Chocolate Chips
- Zest of one Orange
- Unsalted Butter
- White Chocolate Creme Anglaise (optional- recipe follows)

*If you live near a Harvest Bread bakery in Northern Virginia, use their berry swirl bread for this.
** Can substitute half & half for heavy cream and milk

Ingredients for White Chocolate Creme Anglaise
- 3/4 cup Heavy Cream
- 3/4 cup Whole Milk
- 1/3 cup Sugar
- 3 Egg Yolks
- 3 1/2 ounces White Chocolate, chopped
- 1 teaspoon Vanilla Extract

Directions for Bread Pudding
- Butter 8 (4 ounce) ramekins using 1/2 teaspoon butter each. Alternately, you can use a deep casserole dish.
- Cut the crust off the bread, and cut into 1 inch cubes.
- Divide the bread cubes in half. Place a layer of bread cubes in the bottom of each ramekin, or all of 1/2 in the bottom of casserole dish. Press so they fit snugly.
- Spoon a tablespoon of preserves on top of each of the bread cubes, dividing the preserves evenly amongst the ramekins. Distribute evenly if using a casserole dish as well.
- Sprinkle the white chocolate chips over the bread cubes evenly.
- Divide the remaining bread cubes evenly among the ramekins to create a second layer. If using a casserole dish, add all the remaining bread cubes.
- Combine the eggs, sugar, orange zest, and almond extract in a bowl and whisk until smooth and fully dissolved.
- Heat the two milks on high and remove from heat as soon as it comes to a boil.
- Carefully temper the milk mixture with the egg mixture. Once combined, strain the mixture to remove any lumps that may have formed.
- Pour most of the custard evenly among the ramekins or distribute evenly over the casserole.
- Allow the bread to absorb the custard at room temperature for about 15-20 minutes. You can test whether the bread is saturated by pulling it apart. You should not see any dry bread. Add additional custard if needed.
-Preheat the oven to 350 degrees. Transfer the ramekins/casserole to a baking dish large enough to create a water bath. Add enough hot water to the baking dish so it come half way up the sides of the ramekins/casserole.
- Lightly butter a sheet of parchment paper that's large enough to cover all the ramekins/casserole and place the parchment, buttered side down, on the top.
- Bake for about 30 minutes or until the custard is set.
- Remove the custards from the oven and remove the parchment paper.
- Sprinkle the custards liberally with sugar, and place under the broiler to brown. Remove from oven and carefully remove the ramekins/casserole from the water bath.
- Allow to cool briefly and serve with the White Chocolate Creme Anglaise or Vanilla Ice Cream.

Directions for White Chocolate Creme Anglaise
- Combine the cream and milk in a saucepan and heat over medium heat.
- In a mixing bowl, combine the sugar, egg yolks, and vanilla, and whisk until well blended and pale yellow in color.
- Once the cream/milk come to a simmer, remove from head and temper the milk with the egg mixture.
- Once milk/eggs are fully combined, return mixture to the saucepan and place over medium/low head.
- Using a wooden spoon, stir the custard in a figure "8" pattern constantly until it begins to thicken and clings to the back of your spoon. This will take about 5-10 minutes. Be careful, because once it starts to thicken, it can become lumpy and ruined in a matter of seconds. I like to take my pan on and off the heat during stirring to control it.
- Once thickened, remove from the heat and strain into a bowl using a fine mesh sieve.
- Whisk the chopped white chocolate into the custard until completely melted in. Serve with the Bread Pudding and enjoy!!