Ingredients
- 1 (16oz.) loaf King's Hawaiian® Original Round Bread,
- cut into 1-inch cubes
- 2 cups heavy cream
- 1 1/4 cups white chocolate chips
- 1 1/2 cups sugar
- 2 cups milk
- 2 eggs, beaten
- 3 egg yolks, beaten
- 2 tsp. vanilla extract
- 2 cups toasted pecans, chopped
- 1 Jar Caramel Sauce
Preparation
- Cut the bread into cubes the night before and leave out to become slightly stale.
- In a medium saucepan, heat the cream over medium heat.
- Meanwhile, place the white chocolate chips in a large mixing bowl.
- When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt.
- Whisk the sugar into the mixture, add the milk, eggs, egg yolks and vanilla.
- Add the bread to the bowl, gently stirring to coat the cubes.
- Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes or so).
- Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
- Bake at 350° F for about 45 minutes.
- Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
- Remove from oven and serve with caramel sauce.