White Chocolate Bread Pudding
- 6 cups firm white bread* cubes (½ inch)
- 3 cups milk
- 1 (11 or 12-ounce) package premium white baking chips, divided
- 3 egg whites
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- ¾ cup sugar
- 1/3 cup half and half
Protein: 13 g
Carbohydrate: 81 g
Fiber: 1 g
Total Fat: 22 g
Saturated fat: 13 g
Cholesterol: 79 mg
Calcium: 35% DV
Sodium: 382 mg
Spray liner of slow cooker with cooking spray. Place bread cubes in liner.
Heat milk over medium heat until tiny bubbles form around edge. Add 1¼ cups baking chips; stir until melted and smooth. Remove from heat.
Combine egg whites, eggs and vanilla; add sugar and mix well. Gradually whisk in milk mixture, combining well. Pour over bread. Let stand 30 minutes, pressing on bread to absorb liquid.
Cover and cook in slow cooker on low until center is set, about 2 hours.
For sauce, combine remaining baking chips with cream. Heat over low heat until chips are melted and smooth; chill thoroughly. Serve with bread pudding. Serves 6.
*such as Pepperidge Farm Farmhouse White