Ingredients
1 1/2 cups half-and-half or light cream
1/26 ounce package white chocolate baking squares (with cocoa butter), coarsely chopped
1/3 cup snipped dried apricots
2 eggs
1/2 cup sugar
1/2 teaspoon ground cardamom
3 cups dried 1/2-inch bread cubes*
1/4 cup sliced almonds
1 cup warm water
Fresh raspberries (optional)
Grated white chocolate baking squares (optional)
Directions
Source: BHG
1 1/2 cups half-and-half or light cream
1/26 ounce package white chocolate baking squares (with cocoa butter), coarsely chopped
1/3 cup snipped dried apricots
2 eggs
1/2 cup sugar
1/2 teaspoon ground cardamom
3 cups dried 1/2-inch bread cubes*
1/4 cup sliced almonds
1 cup warm water
Fresh raspberries (optional)
Grated white chocolate baking squares (optional)
Directions
- In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white baking square and apricots. Stir until white baking squares are melted.
- In a large bowl beat eggs with a fork; whisk in sugar and cardamom. Whisk in chocolate mixture. Gently stir in bread cubes and almonds. Pour mixture into a 4- to 5-cup souffle dish (dish may be very full).** Cover dish tightly with foil.
- Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross. Pour the warm water into a 3-1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to cooker. Leave foil strips under dish.
- Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
- Using foil strips, carefully lift dish out of slow cooker and place on a wire rack; discard foil strips.
- To serve, spoon warm pudding into dessert dishes. If desired, top each serving with raspberries and grated white chocolate.
Source: BHG
