It’s recipe swap day again! This time the theme is desserts and I got Carrie’s White Chocolate Bread Pudding to make. I didn’t plan to adapt this very much – I was just going to size it down for the two of us and lighten it up a little. And then I opened my pantry and saw the Milk Chocolate Salted Caramel bar from Godiva I’ve been saving for something special.
Salted caramel chocolate bread pudding? Sounded like a winner to me.
This was so good. A definite indulgence but so worth it.
If you don’t want to splurge on a Godiva bar, you could use 4 oz. of regular milk chocolate or white chocolate instead.
2 hard rolls
3/4 c. + 2 T. non-fat half and half, divided
1 large bar of Godiva Milk Chocolate Salted Caramel, divided
1/4 c. low-fat milk
2 T. sugar
1/4 t. vanilla
Preheat oven to 275F degrees.
In a double boiler, melt together half of the chocolate bar and 3/4 c. half and half. Pour into a separate bowl and wipe out the double boiler.
Also in the double boiler, whisk together the milk, sugar, egg and vanilla until just warm. Pour into chocolate mixture and stir to combine.
Add the bread to the bowl and toss to coat all of the pieces. Let sit for a few minutes so the bread absorbs all of the liquid, tossing again if necessary.
Place the soaked bread in a greased baking dish. Cover with foil.
Bake for 45 minutes. Remove foil and bake for an additional 15 minutes.
After you remove the foil, melt the remaining chocolate and half and half in the the double boiler. Drizzle over baked bread pudding. Serve warm.
Here’s what the other bloggers made for the swap: