Recipe courtesy of Chef Bev Shaffer
9 Servings

INGREDIENTS

2 cups heavy (whipping) cream}
1/2 cup plus 3 tablespoons granulated sugar, divided use
1/2 vanilla bean, split
3 large eggs, lightly beaten
8 ounces fresh French baguette, cut into 1/2-inch squares
1 pint fresh red raspberries, divided use, plus additional for serving
4 ounces white chocolate, coarsely chopped
1 tablespoon unsalted butter, room temperature

DIRECTIONS

Combine the cream and 1/2 cup of the sugar in a medium saucepan over medium heat. Scrape the vanilla bean seeds into the cream mixture and add the whole vanilla bean. Bring the mixture to a simmer, then immediately remove from the heat. Set aside until the mixture is cool enough to touch.

Whisk the eggs into the cooled cream mixture and set aside to cool completely.

Stir together the cooled cream mixture, bread cubes, three-fourths of the berries and the chopped white chocolate in a large mixing bowl. Allow the mixture to stand at room temperature for 1 hour.

Heat oven to 350 degrees. Lightly grease an 8x8-inch baking dish with the butter. Sprinkle the remaining 3 tablespoons of the sugar into the dish and tap lightly until the bottom and sides of the baking dish are evenly coated. Spoon the bread pudding mixture into the prepared dish, pouring any remaining custard over the top of the pudding. (Do not be alarmed if the mixture is still slightly liquidy at this point.)

Pour the remaining raspberries on top of the pudding. Cover the pan with foil and set inside a larger baking dish. Fill the larger pan with enough water to come halfway up the sides of the pudding. Bake for 25 minutes and remove from the oven.

Increase the oven temperature to 375 degrees. Remove the foil from the top of the pudding, return to the oven, and bake for 35 to 40 minutes or until the top is golden brown. Remove the pudding from the water bath and set aside to cool slightly.

White Chocolate Sauce

2 cups white chocolate, coarsely chopped
3/4 cup heavy (whipping) cream
1 tablespoon plus 1 teaspoon light corn syrup

Combine the chocolate and cream in the top of a double boiler and set over barely simmering water. Whisk the chocolate cream mixture until the chocolate is melted and mixture is smooth.

Remove the sauce from the heat and stir in the corn syrup. Set aside to cool to room temperature. Yield: about 3 cups

Raspberry Sauce

8 cups fresh red raspberries
1-1/4 cups granulated sugar
1 tablespoon fresh lemon juice

Combine the raspberries, sugar and lemon juice in a medium saucepan and place over medium heat. Bring the mixture to a boil, stirring occasionally, until sugar is dissolved. Reduce heat to medium low and cook, stirring occasionally, for 5 minutes. Remove from heat and cool slightly.

Saucepan Method: Combine the raspberries, sugar and lemon juice in a medium saucepan and place over medium heat. Bring the mixture to a boil, stirring occasionally, until sugar is dissolved. Reduce heat to medium low and cook, stirring occasionally, for 5 minutes. Remove from heat and cool slightly.

Pour mixture over strainer set atop bowl. Allow to strain, pressing lightly on solids to extract as much of the “sauce” and as little of the raspberry seeds as possible. Discard mixture in strainer and use mixture in bowl. Yield will be much less.

Vitamix Method: Place mixture into the Vitamix container and secure lid.

Select Variable 1. Turn on machine and slowly increase speed to Variable 10, then to HIGH. Use the tamper as needed to keep the mixture flowing. Blend for 1 minute or until desired consistency is reached. Yield: about 1-1/2 cups

When ready to serve, cut the cooled bread pudding into nine equal squares. Serve each portion lightly drizzled with the White Chocolate Sauce, the Raspberry Sauce and a few additional berries. Best served warm.

Chef’s Notes from Bev: Remember, when it comes to white chocolate I only have two words to say: “cocoa butter.” It must be in the ingredients, otherwise you’ve wound up with sickeningly sweet vanilla confectioners’ coating. Again, only the best will do!