Ingredients
- For the pudding:
- – 2 cups whipping cream
- – 2 cups half and half
- – 8 ounces of white baking chocolate, cut into ¼ to ½ inch pieces
- – 1 ½ cups sugar
- – 8 large free-range egg yolks (freeze the whites for another day)
- – 1 tsp pure vanilla extract
- – ¼ tsp fine sea salt
- – 1 large (25 inches) or two small French baguettes, thinly sliced
- – 2 TBS flaked almonds
- For the raspberry sauce:
- – 1 12-oz bag of frozen raspberries, thawed
- – 1 TBS fresh lemon juice
- – 2 TBS fine fruit sugar
Instructions
- Preheat the oven to 325*C. You will need a 3-quart shallow baking dish. Spray this with non-stick cooking spray or grease with some soft shortening. Set aside.
- Place the half and half and the whipping cream into a large saucepan. Heat, stirring constantly, over medium heat until it comes just to the boil. Add the white chocolate pieces and remove from heat. Stir to melt the chocolate completely. Set aside to cool slightly.
- Place the egg yolks, sugar, vanilla and salt into a large bowl. Beat with an electric whisk until thick and creamy. Slowly add the cream/chocolate mixture, one ladleful at a time, beating constantly until smooth. (I use a ladle as its easier to control.)
- Line the bottom and sides of your baking dish with slices of baguette. Ladle 2 cups of the custard mixture over top of the bread. Let sit for a few minutes for it to be absorbed. Add the remaining slices of bread to the dish. Ladle on the remaining custard mixture, 2 cups at a time, waiting for it to be absorbed until all of the custard is used up and has been pretty much absorbed. Sprinkle with the flaked almonds.
- Place the baking dish into a roasting dish large enough to hold it with some space remaining around it. Fill the roasting dish with boiling water until it comes just halfway up the edge of the baking dish. Place carefully into the preheated oven and bake uncovered for 45 minutes.
- Cover with aluminium foil and bake for a further 1 hour and 5 minutes, until a knife inserted 1 inch from the edge of the pudding comes out clean. Remove from the oven and set aside while you make the sauce.
- To make the sauce put the raspberries into a blender along with the lemon juice and the 2 TBS of sugar. Blend on high speed until smooth. Strain through a sieve to remove the seeds. Pour into a sauce boat and serve alongside of the warm pudding.
- To serve spoon the pudding into individual bowls and pass the raspberry sauce so that people can pour some over top.
- Prep Time: 1 hours
- Cook Time: 1 hours
Nutrition
- Calories: 933