6 ounces white chocolate, chopped
5 egg yolks
¼ cup sugar
2 cups cream
Pinch of salt
2 teaspoons vanilla
1 loaf French bread, cubed
1-pint fresh raspberries, for garnish
White chocolate curls, for garnish
Preheat oven to 325 degrees. Melt chocolate until smooth in a double boiler over barely simmering water. Remove from heat. Blend egg yolks, sugar, cream, and salt in a separate bowl and pour into a saucepan. Warm mixture over medium heat until completely smooth, stirring well. Add melted white chocolate and blend well. Remove from heat and add vanilla. Pour mixture into a buttered 2-quart Pyrex baking dish and cover lightly with foil. Bake at 325 degrees for 45 minutes. Remove foil, and cook another 10 minutes to brown the top. Remove from oven. When ready to serve, top with white chocolate Godiva sauce and fresh raspberries and chocolate curls.
WHITE CHOCOLATE GODIVA SAUCE
1 cup cream
8 ounces white chocolate, chopped
½ cup Godiva White Chocolate Liqueur
In a small saucepan, warm cream over low heat. Add white chocolate and Godiva Liqueur. Stir until chocolate is melted. Remove from heat and serve with white chocolate bread pudding.
Yield: 12-16 servings.
