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White Chocolate Bread Pudding

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White Chocolate Bread Pudding
Junior League of Little Rock Big Taste of Little Rock

Ingredients
4 cups heavy whipping cream
16 ounces French bread, torn into 1-inch pieces
3 eggs, lightly beaten
1 cup sugar
2 tablespoons vanilla extract
2 cups (12 ounces) white chocolate chips

Directions
Pour the cream over the bread in a bowl and let stand for 10 minutes. Combine the eggs, sugar and vanilla in a bowl and mix until smooth.  Add to the bread and mix well into the bread; the mixture should not be soupy.  Add a small amount of milk if the mixture is not moist enough.  Stir in the white chocolate chips.  Spoon into a 9X13-inch baking pan.  Bake at 350 degrees for 45 minutes or until golden brown.

 Serves 8 to 10

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