White Chocolate Bread Pudding, Feb. 9 - KATV - Breaking News, Weather and Razorback Sports

White Chocolate Bread Pudding, Feb. 9

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  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
4 cups heavy whipping cream
16 oz French bread, torn into 1 in pieces
3 eggs, lightly beaten
1 cup sugar
2 tlbs vanilla extract
2 cups or (12 oz) white chocolate chips
 
Pour the cream over the bread in the 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 banking pan. 
Bake at 350 degrees for 45 minutes or until golden brown.

More recipes can be found in the "Big Taste of Little Rock Cookbook" by the Little Rock Junior League.