Bread Pudding With White Chocolate Sauce
|Cubed wheat bread||6 Cup (96 tbs)|
|Peeled, cored and coarsely diced tart apples||2 Cup (32 tbs)|
|Whipping cream||2 1⁄4 Cup (36 tbs) (Divided)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Sweetened dried cranberries||1⁄3 Cup (5.33 tbs)|
|Coconut||1⁄3 Cup (5.33 tbs)|
|Butter||1 Tablespoon, melted|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|White chocolate||6 Ounce, chopped|
|Toasted coconut||2 Tablespoon (For Garnish)|
1. Preheat oven to 350°F. Line 2 mini loaf pans (7 1/2 by 3 3/4 inches) with aluminum foil; coat lightly with nonstick cooking spray.
2. In a large bowl, combine bread, apples, 1 1/2 cups cream, sugar, eggs, apricots, cranberries, coconut, butter, cinnamon and vanilla. Stir until bread is moistened. Pour into the prepared pans.
3. Bake for 40-45 minutes, or untila knife inserted in the center comes out clean. Cool on a wire rack. Lift pudding out of pan, remove foil and slice.
4. To prepare sauce, microwave 3/4 cup cream on high for 1 minute, or until it starts to simmer. Add white chocolate and whisk until smooth.
Serving size: Complete recipe
Calories 8206 Calories from Fat 2982
% Daily Value*
Total Fat 331 g509%
Saturated Fat 196.2 g980.8%
Trans Fat 0 g
Cholesterol 1221.4 mg407.1%
Sodium 7998.6 mg333.3%
Total Carbohydrates 1087 g362.4%
Dietary Fiber 67.8 g271.3%
Sugars 459.4 g
Protein 187 g374.2%
Vitamin A 61.9% Vitamin C 210.4%
Calcium 291.7% Iron 307.9%
*Based on a 2000 Calorie diet