Just in time for Christmas: Black and White Bread Pudding

I have gotten so many requests for my Thanksgiving Day dessert that I decided to make it an early “Living Free” (I never said it was CALORIE FREE) 🙂 Christmas Gift!

Enjoy!!

Black and White Bread Pudding

1 Loaf of French Bread, cubed and toasted

1 pkg Ghirardelli Dark Chocolate Bar cubed

3 cups milk

1 cup heavy cream

3/4 cup sugar

6 oz. Ghirardelli White Chocolate baking bar

4 large eggs, lightly beaten

1 tbsp vanilla bean or almond paste

White Chocolate Bourbon Sauce

1. Preheat oven to 350 degrees. Placed cubed bread in 13X9 baking dish. Sprinkle chocolate chunks over the bread.

2. Heat Milk, Cream, and sugar until tiny bubbles–Do Not Boil! Add White Chocolate bit by bit, melting. Melt in Vanilla Bean Paste. Gradually pour the melted White Choco mix into the beaten eggs. Pour over bread and let soak in for about 10 minutes.

3. Bake at 350 degrees for 45 minutes or until set.

Serve warm with this sauce poured over the top.

Secret (Don’t Tell the Elder’s)(ooppss.. that would be HONEY!) Sauce

3/4 Cup heavy Cream

6 oz of White Chocolate Bar chopped

1 Tbsp butter

1/8 tsp salt

2 Tbsp bourbon ( I use Murielle Sweet Passion Dessert Wine)

Warm the cream (NOT BOIL) add in White Chocolate, butter, salt, and dessert wine.

Watch it disappear 🙂

BTW…This recipe was taken from the 2010 Christmas with Southern Living. I buy one every year to cook and decorate from!

Hey….ONLY TWO DAYS LEFT to comment below for a chance at my give-away!!