Ingredients
1 1/2
cups half-and-half or light cream
1/2
6 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
*Tip:
To make dried bread cubes, preheat oven to 300 degrees F. Cut bread (about 4 1/2 slices) into 1/2-inch cubes to make 3 cups. Spread cubes in a single layer in a 15 1/2x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice. Cool.
**Tip:
Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.
1 1/2
cups half-and-half or light cream
1/2
6 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.
*Tip:
To make dried bread cubes, preheat oven to 300 degrees F. Cut bread (about 4 1/2 slices) into 1/2-inch cubes to make 3 cups. Spread cubes in a single layer in a 15 1/2x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice. Cool.
**Tip:
Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.
