White Chocolate and Apricot Bread Pudding

White Chocolate and Apricot Bread Pudding

Makes 8 individual servings


6         3 oz. Croissants toasted

6         slices of country white bread toasted

1     cup dried apricots chopped

1     cup white chocolate chips

2     cup heavy whipping cream

3/4    cup whole milk

4            eggs

4            eggs yolks

1            cup sugar

To Make

Preheat oven to 400.  In large mixing bowl, combine the cream, milk, eggs, yolks, and sugar and mix thoroughly.  In another large bowl, tear the toasted croissant and white bread into bite size pieces and place in bowl.  Pour egg mixture over bread and mix with a wooden spoon.  Fold in white chocolate and dried apricots.  Spoon mixture into 3 inch ramekins.  Place ramekins in large roasting pan and fill with water until it reaches ½ inch from top of ramekins.  Bake at 400 for 1 ½ hours or until bread pudding has set up.  Remove from ramekins, drizzle with homemade caramel and whipped cream.