White Chocolate Bread Pudding (Prince Pudding)


Bread Pudding:
1 1/2  loaves large bread
9 eggs
3 cups sugar
3 cups milk
3 tbls cinnamon
5 tbls vanilla

8 oz. cream cheese, softened
1 21-oz. can pie filling (I like blueberry)
¼ cup powdered sugar

White Chocolate Sauce:
1 cup Nestle’ white chocolate morsels, chopped
1 cup heavy whipping cream



Bread Pudding:

Beat eggs in mixing bowl, then add sugar and mix. Once eggs and sugar are blended, add milk, cinnamon, and vanilla and mix. Tear bread into pieces and mix. (I usually take a whisk and mash it and stir it until mushy and all bread is well soaked.) Pour mixture into greased baking dish and bake at 350 degrees for 1 to 1-1/2 hours or until top is browned. Check after 1 hour and then keep an eye on it.

**HINT: If using a glass baking dish, fill a metal baking pan with about 1 inch of water and place glass baking dish inside the pan of water to avoid scorching the bottom of the pudding. If you use an aluminum foil disposable pan, you don't need the pan of doesn't burn in the foil pans! (I use a 13-1/4x9-5/8x2-3/4-inch pan.)

**NOTE: To make a Prince Pudding, spread half of pudding in pan evenly (about 6 cups). Spread filling on top. Cover with remaining pudding.


Mix ingredients together until well blended.

White Chocolate Sauce:

Heat whipping cream until it starts to boil. Remove from fire and add morsels, stirring with whisk until well blended. (Note: You may have to put it back on a low fire to fully melt all morsels.)

Pour white chocolate sauce over bread pudding. (May top with colored sugar for Mardi Gras season!)