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.