Hello Life in Style! The dishes are done, the project is wrapped, and just in time for Thanksgiving and the commencement of what I am now calling, the "MONTH OF JOY". Let the joy begin.
No doubt everyone has their favorite traditions, but on the off-chance you are in the mood to bring something new to the holiday table this weekend, let it be this: White Chocolate and Raspberry Bread Pudding. I had it at a wedding a few years ago and it changed my life. Luckily, I was the event planner and the generous chef, Lon Lane of Inspired Occasions in Kansas City, has offered to share the recipe with us. Do not miss:
White Chocolate and Raspberry Bread Pudding
by Lon Lane of the Catering Company
10-12 oz. Challah, cut into 1" pieces
3 cups whipping cream
1 cup milk
1/2 cup sugar
10 oz. white chocolate
7 egg yolks
2 eggs
1/2 pint raspberries
Preheat oven to 275. Arrange bread cubes on a baking sheet and bake until light golden and dry, about 10 minutes. Cool completely. Increase oven temperature to 350. Combine whipping cream, milk and sugar in large saucepan and simmer over medium heat stirring until sugar dissolves. Remove from heat. Add white chocolate and stir until melted to blend.
Whisk yolks and eggs in warm chocolate mixture. Place bread in bowl and pour chocolate mixture over. Let stand 15 minutes. Gently stir in raspberries. Place in pans and cover with foil, spray foil. Bake 45 minutes. Uncover and bake until golden, about 15 minutes.
Thank you thank you to Lon Lane for sharing his genius and to mom for making the ask! Food Glorious Food
