Serves: 8
Total Calories: 797
In medium saucepan, heat 1 cup cream. Bring to a boil and pour over white chocolate chips in a bowl; whisk until smooth. In a large bowl, combine egg yolks, sugar, and vanilla bean. Add remaining cream and 1 pint milk to white chocolate mixture, whisking constantly to combine. Add remaining 2 tablespoons milk to egg mixture to thin out by whisking, then add all, and pour over chopped croissants. Mix in pears and bake in greased individual oven-proof bowls (or greased 2-quart casserole dish) at 350° for 25–35 minutes.
This White Chocolate Pear Bread Pudding recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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