Black & White Bread Pudding
|Firm white bread loaf||1 , sliced|
|Milk||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|White chocolate||3 Ounce, grated|
|Bittersweet chocolate||3 Ounce, grated|
|White chocolate custard sauce||1 Cup (16 tbs)|
Preheat oven to 325°F.
Grease 13" by 9" glass or ceramic baking dish; set aside.
Place bread slices on large cookie sheet; lightly toast in oven 20 to 30 minutes, turning once.
Place bread slices in baking dish, overlapping slightly.
Meanwhile, in very large bowl, with wire whisk or fork, beat milk, sugar, vanilla, salt, and eggs until blended.
Stir in grated chocolates.
Pour milk mixture evenly over bread; let stand 30 minutes for bread to absorb most of the milk mixture, occasionally spooning mixture over bread.
Cover baking dish with foil; bake 1 hour.
Uncover and bake 15 to 20 minutes longer until top is golden.
While pudding is baking, prepare White chocolate Custard Sauce.