Chocolate Raisin Bread Pudding with White Chocolate Bread Pudding
10 sl Raisin bread; about 1 lb
3 c Half-and-half
2 c Whole milk
6 oz Milk chocolate; coarse chopd
4 lg Eggs
2/3 c Granulated sugar
1/3 c Mandarin orange liqueur; OR other orange liqueur
1 1/2 ts Vanilla extract
Dash salt
5 oz Bittersweet chocolate; coarsely chopped
Creme Fraiche Sauce
10 oz Creme fraiche or sour cream
2 1/2 oz White chocolate; finely grated or shaved
1/4 ts Cinnamon
Preheat oven to 300 F. Lay the bread slices on the upper rack of the oven in a single layer. Toast 5 to 7 minutes or until crisp and very light golden brown. Remove from oven and cool to room temperature. Cut or break into 1-inch-square pieces (you should have 9 or 10 cups of toasted bread cubes) and set aside, uncovered, in a very large bowl for up to 2 days, if desired.
In a 4-quart heavy-bottomed saucepan, combine the half-and-half, milk and milk chocolate. Heat over moderately low heat for 3 to 4 minutes, stirring frequently, until the chocolate just melts. Mix well, remove from the heat and cool slightly.
Preheat oven to 350 F. Generously grease a shallow 4-quart glass mixing bowl or casserole dish; set aside.
In a large bowl, whisk the eggs, sugar, liqueur, vanilla extract and salt together until smooth and fully blended. Slowly add the reserved chocolate-cream mixture, whisking constantly until smooth and thoroughly mixed. Pour over the bread cubes and toss gently. Let stand at room temperature for approximately 1 hour, pressing the bread down into the liquid every 15 to 20 minutes to promote even saturation. Add the bittersweet chocolate and mix gently.
Turn the mixture into the prepared bowl and place on the middle rack of the oven. Bake for 15 minutes. Reduce the temperature to 325 F and bake 55 minutes to 1 hour longer, rotating the baking dish from time to time, until the outside edges are slightly firm and the center barely jiggles when shook. Remove from the oven and let stand at room temperature for 10 to 12 minutes before serving.
To make the White Chocolate Creme Fraiche Sauce: In a medium bowl, combine the creme fraiche, white chocolate and cinnamon; mix well. The sauce can be prepared up to 3 days in advance and stored in a tightly sealed container in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.
To serve, spoon the warm pudding into serving bowls and drizzle with the sauce. Serve immediately.
To reheat just a portion of the bread pudding: Using a shallow baking pan, arrange the desired amount in a 1-inch-thick layer and sprinkle with hot water. Cover loosely with foil and warm in a 350 F oven 7 to 10 minutes or until warmed through.
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