• 1 loaf Challah bread
• 3 cups whipping cream
• 1 cups milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 10 ounces white chocolate, chopped (or use chips)
• 2 whole eggs
• 8 egg yolks
1. Cut the bread into 1-inch cubes. Place in a large bowl. Set to the side.
2. Preheat oven to 350 degrees. Grease a 9x13-inch pan. Set to the side.
3. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Add a dash of salt. When hot, take off the heat and add the white chocolate pieces; stir until melted.
4. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour.
5. Add the mixture to the bowl with the bread pieces.
6. Transfer it to the prepared pan.
7. Using a spatula press down the bread so everything is absolutely saturated. Let soak for at least an hour or overnight in the fridge.
8. Bake for 40 to 50 minutes, or until set and golden on top. You don't want brown, just lightly golden.
9. While it bakes, prepare the pastry cream and caramelized pears(see below)
10. Pour pastry cream on each plate and place bread pudding on top. Top each serving with a caramelized pear and drizzle caramel sauce around the plate.
• ¼ cup salted butter
• ½ cup sugar
• 2 pears sliced thinly
1. In a sauté pan on medium heat, melt the butter then stir in the sugar
2. Simmer, stirring occasionally until it turns a golden brown.
3. Add the sliced pears and cook slowly until they are tender and caramelized
Vanilla Bourbon Pastry Cream
• 6 tbsp flour
• 1/2 sugar
• pinch of salt
• 1 3/4 cups milk
• 1/4 cup + 4 tbsp bourbon (separated)
• 6 egg yolks
• 1 1/2 tsp or vanilla
• 2 tbsp butter
1. Whisk together the sugar and flour until combined.
2. In a medium bowl whisk together the egg yolks and pinch of salt until pale yellow.
3. Over medium heat in a medium saucepan warm the milk and 1/4 cup bourbon until steam rises from the surface and small bubbles form along the edge of the pan.
4. Whisk in the flour and sugar mixture until smooth. Let cook for 1 -2 minutes, whisking constantly to prevent any clumps from forming.
5. Slowly drizzle some of the hot milk mixture over the eggs while whisking constantly to prevent eggs from scrambling. When eggs are tempered slowly drizzle back into the remaining hot milk mixture whisking constantly.
6. With mixture still over medium/medium-high heat and using a heatproof spatula stir the mixture constantly until it begins to thicken. Cook until thick and smooth. About 10 - 15 minutes.
7. Remove from heat. Whisk in the butter, vanilla, and remaining 4 tbsp bourbon. Cover with plastic wrap touching the surface and refrigerate until chilled. Makes about 2 cups.
Courtesy: Donna Sawyer