White Chocolate Chip Bread Pudding with ice-cream
I am hoping this tastes like the food at Angelina Ristorante in Chicago where I ate this weekend with Jocelyn and Brett.
• 1 loaf bread with crust, cut into 1-inch cubes
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted
• 1 cup white chocolate chips
• 2 1/2 cups half and half
• 1 cup sugar
• 8 large eggs
• 2 tablespoons vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons (packed) dark brown sugar
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with ice-cream.
Here I am outside the restaurant:
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