White Chocolate Bread Pudding

Ok truth be told, I'm a diabetic and I have no business eating this bread pudding.  But its so good!  And it's easy to make, and honestly its really hard to mess up.  I get request to make this all the time and nothing is better to satisfy your sweet cravings than a hot serving of White Chocolate Bread Pudding with a Scoop of Vanilla Ice Cream topped with rum sauce OMG!  So so good!  You can generally find bread pudding on the menus at almost any restaurant in the New Orleans area and most are pretty good, but, and I know I am biased nothing compares to this....


INGREDIENTS:


1 Loaf Resisings Brand French Bread
2 Sticks Butter melted
3 Cups Sugar
1/2 Cup Milk
1 Can Condensed Milk
1 Can Evaporated Milk
5 Tablespoons Vanilla - Or more!
1/3 Cup Maple Syrup
1/3 Cup Karo Corn Syrup (to taste)
Lots of Cinnamon (explained in instructions)
1 tsp Nutmeg
1 Pkg White Chocolate Morsels

DIRECTIONS:


Preheat oven to 350F Tear Bread into pieces and place in greased pan, sprinkle some cinnamon on top to cover.  Drizzle Maple and Corn Syrup on top to taste.  Mix Eggs, Butter, Sugar, Milk, Condensed Milk, Evaporated Milk and Vanilla and nutmeg in large bowl, sprinkle more cinnamon to cover top of liquid mixture, then stir, and sprinkle more cinnamon on top again.  Add a little more of the syrups and maybe a tad more vanilla to the mixture.  Pour over Bread, add Morsels and mix well.  Let Stand 10-20 Minutes, add more bread if it looks to soupy, sometimes I add bunny bread or honey wheat.  Bake for between 45 minutes to One Hour until browned on top.


As always, If you can't get enough of this bread pudding and want to try some of the other versions available at local restaurants in the New Orleans area check out my other site: webb-jay.com I'd be more than happy to sell you a house :-)

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