White Chocolate Bread Pudding with Raspberry Truffles

Disney Park Recipe:

Location: Maya Grill – Coronado SpringsWalt Disney World

Source: disneyrecipes.homestead

 

Ingredients Pudding:

  • 5 cups chopped day-old croissants or white bread
  • 1 cup coarsely chopped white chocolate
  • 1/2 cup golden raisins
  • 1 1/2 cup milk
  • 1/2 cup white sugar
  • 5 eggs
  • Seeds of 1/2 vanilla bean
  • 1/2 cup sweetened condensed milk

 

Ingredients vanilla sauce:

  • 1 cup milk
  • 1 cup heavy cream
  • seeds of 1 vanilla bean
  • 1 1/4 cups sugar
  • 6 large egg yolks

 

Ingredients truffles:

  • 1-pint raspberry sorbet
  • 3/4 cup coconut flakes
  • 3/4 cup almond slices
  • 2 1/2 cups chopped white chocolate

 

Ingredients Garnish:

  • 27 fresh raspberries
  • 9 fresh mint leaves
  • 9 praline or other light cookie

 

Instructions Pudding:

  1. In a large bowl, combine all the ingredients. Let it soak for 1 hour.
  2. Preheat oven to 350F.
  3. Grease 9 spaces in a muffin pan.
  4. Fill each space with the bread pudding.
  5. Place the muffin tray in a water bath on the middle rack.
  6. Bake for 20 minutes. They are baked when the center bounces back when you touch them.

 

Instructions Vanilla Sauce:

  1. In a medium saucepan over medium heat, combine the milk, heavy cream, vanilla bean seeds, and 3/4 cup sugar. Stir together and heat to just before boiling. Remove the saucepan from the heat.
  2. In a small bowl, whisk together the egg yolks and 1/2 cup sugar. Whisk in a little of the cream mixture. Whisk well so the eggs do not cook. Mix the egg mixture into the cream mixture. Again, being careful not to cook the eggs.
  3. Place the saucepan over the heat and cook, but not boil, for 1 1/2 minutes. Set the saucepan aside.

 

Instructions Truffle:

  1. Using a large melon baller, scoop raspberry sorbet into 1-inch balls. Freeze the balls overnight.
  2. Preheat oven to 350F.
  3. On a two ungreased baking sheet, toast the coconut and almonds. Making sure to stir a few times while they are toasting.
  4. Mixing the two together and place them aside.
  5. In a double boiler, melt the chocolate.
  6. Dip the frozen sorbet balls in the melted white chocolate and then roll in the toast coconut/almond mixture. Immediately put into the freezer again.

 

To serve:

  1. Place 1/4 cup of the vanilla sauce on each plate.
  2. Over the vanilla sauce, place a layer of the bread pudding.
  3. Top with two truffles.
  4. Top with three raspberries.
  5. Top with a mint leaf
  6. Place a cookie on the side.

Screen Shot 2018-07-24 at 9.09.53 AM

Cinderella's royal tableThe Magic KingdomWalt Disney World-6

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