Chef Kellie

All American Triple Berry Bread Pudding with Warm White Chocolate Sauce

Is there really any more that needs to be said after reading the title of this recipe? I would say, no, this is all you need to know. If this isn't a hit at your July 4th picnic, the space and time continuum must be out of whack. Savor it, indulge in it, and let it ooze through your being. Save that diet for tomorrow, it will wait, but this scintillating dessert won't!

One loaf of crusty white French bread cut into cubes (approx. 6-8 cups) 1-½ cups quartered ripe strawberries 1-½ cups ripe blueberries 1-cup ripe raspberries ¾ cup sugar 2-½ cups milk 1-½ tsp. vanilla 4 large eggs A pinch of salt
Mix bread and berries in a bowl and place in deep 9x13 casserole dish. In another bowl, whisk together eggs, sugar, milk, vanilla and salt. Pour over bread and berries and let sit for 5 minutes. Bake at 350 degrees for approximately one hour and ten minutes until knife inserted in center comes out clean and top is golden brown.

Warm White Chocolate Sauce:

6 oz. White chocolate ¾ cup heavy cream
In double boiler, bring cream to a boil and remove from heat. Pour over broken pieces of white chocolate in a stainless steel bowl and let sit for 5 minutes. Whisk until smooth. Serve immediately.

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Directions

Upon serving, pour a small amount of warm white chocolate sauce on each plate and place a piece of bread pudding on top of sauce, then drizzle with a small amount of more white chocolate sauce on top of bread pudding. Garnish with fresh berries and white chocolate shavings. Patriotism never tasted so good.

strawberry pudding Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.

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