Italian Bread Pudding

Here's another recipe for you to try.  My brother-in-law's birthday was this weekend and I made him a bread pudding as his birthday "cake".  This is the recipe I created when I worked at an Italian restaurant in Ventura, CA.  You can make it in one baking pan or as individual servings in ramekins like I did at the restaurant.

Italian Bread Pudding

1 lb Italian bread (Ciabatta or Pugliese, for example)
8 eggs
2 c heavy cream
2 c half 'n half
2 c sugar
1/4 c Frangelico
1 T vanilla extract
1 c golden raisins soaked in enough Marsala wine to cover
1/2 tsp Amaretto
1 1/2 c white chocolate
1/4 c reserved Marsala wine (soaking liquid for golden raisins)

Trim crusts from the bread and cut into 1/2" cubes.  Soak the golden raisins with enough Marsala wine to submerge it, for at least 15 - 30 minutes)

Whisk the eggs, cream and half 'n half.  Add sugar, raisins, Frangelico, vanilla extract and Amaretto.  Pour liquid over bread cubes.  Let stand 30 minutes, pressing bread down occasionally into custard mixture.  Can be prepared 2 hours ahead.  Cover and refrigerate until ready to use.

Prepare baking pan or individual molds with butter and flour.  Fill molds half way with bread pudding mixture.  Sprinkle with white chocolate and fill molds with additional bread pudding mixture.

Bake at 350 degrees F until set in center, about 40 minutes.  If baking in one pan, it may take up to 1 hour.  Check to see that custard has set and is no longer runny.

Serve with caramel sauce.