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White Chocolate Macadamia Bread Pudding

12 servings

• 1 loaf egg bread
• 1 stick butter, melted
• 1 pound white chocolate, broken into chunks
• 1 1/2 cups macadamia nuts, toasted
• 2 cups milk
• 2 cups heavy cream
• 2/3 cups sugar
• 2 tablespoons vanilla extract
• 8 large eggs

 

Preheat oven to 325 degrees. Cut bread into cubes and place in a mixing bowl. Toss bread with butter, white chocolate and macadamia nuts. Set aside.

In a saucepan, heat milk, cream, sugar and vanilla and bring to a boil. Whisk to make sure all the sugar is melted. Take off heat and let cool. In a bowl, whisk eggs until smooth. Slowly add the warm cream mixture to the eggs, whisking constantly.

Pour the mixture over the bread and let the bread soak up the liquid. Transfer the mixture to a deep baking pan. Place in a larger pan and pour enough water into the larger pan to come halfway up the sides of the smaller baking dish. Bake for 45 minutes to 1 hour. The top should be golden brown and firm. Let cool at room temperature, then refrigerate. Reheat in microwave when ready to serve.

Serve with vanilla ice cream and caramel sauce.

(From executive chef Todd Nash of Dakota Grill & Spirits)

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