1loaf French Breadabout 24 inches long; cut in ½ inch cubes (approximately 8 cups)
8large eggs
4cupscream
1 ¼cupsmilk
1 ½cupsbrown sugar
½cupbutter, melted and cooled
1 ½cupswhite chocolate8 ounces
For Vanilla Caramel Sauce
6tablespoonsbutter
½cupgranulated sugar
½cupbrown sugar
½cupcream
2teaspoonsvanilla
pinchsalt
For Raspberry Sauce
2cupsfresh or frozen raspberries
½cupsugar
¼cupwater
Instructions
For Bread Pudding
Pre-heat oven to 350 degrees Fahrenheit. Grease 9 x 13 inch baking dish with butter.
In a large bowl, beat together eggs, cream, milk, brown sugar, vanilla and salt. Mix in cooled melted butter.
Cut bread into ½ cubes and mix in bowl with egg mixture; make sure all bread is soaked.
Pour bread-egg mixture into prepared baking dish. Sprinkle with white chocolate chips and stir to evenly incorporate. Cover and refrigerator at least 30 minutes or over night.
Bake covered 55-65 minutes (take off foil after 25 minutes) or until firm when pressed in center. Cool on rack until just warm, about 20 minutes. Serve warm with raspberry and vanilla-caramel sauces.
For Vanilla-Caramel Sauce
In a medium sauce pan, melt butter. Add sugars, cream and salt, stirring constantly. Bring to boil, stirring constantly--let boil one minute.
Turn off heat and add vanilla. Let sauce cool to warm, or reheat on low before serving. If you make ahead: Cover and refrigerate (will keep up to one week) Reheat on low when ready to serve.
For Raspberry Sauce:
In a medium saucepan combine sugar and raspberries.
Bring to boil, stirring frequently; reduce heat and simmer, about 5 minutes or until slightly thickened. Let cool.
Press raspberry sauce through a strainer to remove seeds (optional). Chill, cover until ready to serve (up to one week).