On the Menu: The Cottage’s Raspberry White Chocolate Bread Pudding


7 ounces pound cake, thickly sliced

4-5 slices egg bread, thickly sliced

3 ounces white chocolate

2 cups raspberries, fresh or frozen

5 egg yolks

5 eggs

1 1/3 cups sugar

1 1/3 cups milk

2 teaspoons vanilla

1 1/3 cups cream

Directions: Spray round pan with cooking spray. Crumble pound cake and egg bread in bottom of pan. Sprinkle with white chocolate and raspberries. Whisk together eggs, egg yolks, sugar. Add cream, milk and vanilla. Mix well and strain. Pour over bread. Bake at 350 degrees for 1 hour.

Related posts:

  1. Corned Beef Hash ala Hennessey’s
  2. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli
  3. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant
  4. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  5. On the Menu: Beaumont’s Cioppino

Short URL: http://www.lajollalight.com/?p=38221

Posted by Susan DeMaggio on Mar 25, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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