Servings: 15 to 20

BREAD PUDDING: subheading: BREAD PUDDING:
3 loaves French bread 3 loaves French bread
10 eggs 10 eggs
1/2 gallon milk ½ gallon milk
4 cups sugar 4 cups sugar
2 quarts heavy cream 2 quarts heavy cream
4 cups white chocolate chips 4 cups white chocolate chips
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Parchment paper Parchment paper
Canola oil for deep frying (enough for at least 2 inches in deep in frying vessel) Canola oil for deep frying (enough for at least 2 inches in deep in frying vessel)
 
PRALINE SAUCE (for drizzling): subheading: PRALINE SAUCE (for drizzling):
1 cup real butter, melted 1 cup real butter, melted
1 1/2 cups brown sugar 1 ½ cups brown sugar
1/2 quart heavy cream ½ quart heavy cream

FOR THE BREAD PUDDING: subheading: FOR THE BREAD PUDDING:
Preheat oven to 300 degrees.
Heat heavy cream and allow it to simmer, carefully stirring so not to burn.
Add white chocolate chips and stir until melted.  Remove from heat and set aside.
In a separate bowl, add eggs, sugar and vanilla extract and blend well.
Add the milk to the egg mixture.
Slowly add the heavy cream and chocolate chip mixture to the egg mixture.
Line a 9” x 13” pan with parchment paper.  Spray paper with cooking spray.
Tear French bread into large chunks placing them in pan.
Pour half of the egg and milk mixture over the bread chunks, pressing firmly to soak up the milk.
Using your fingers, mash the soaked bread to make one solid piece in the pan.
Then add the remaining egg and milk mixture.  This should be very wet.
Spray some foil large enough for your pan with cooking spray and cover the bread pudding.  It is important to spray the foil because the bread will rise and stick to the foil if not greased.
Bake at 300 degrees for 40 minutes, covered.  Uncover and bake another 20 minutes or until golden brown.
Let the bread pudding cool completely and place in the refrigerator overnight or at least for 8 hours.
FOR THE FRIED BREAD PUDDING BALLS: subheading: FOR THE FRIED BREAD PUDDING BALLS:
Remove cold bread pudding from refrigerator and scrape out small balls using an ice cream scooper.  Each ball should be approximately 1 inch in diameter for optimal frying.
Heat the oil to 350 degrees.  (Make sure the pot you use for frying is at least 8 inches deep and you have at least 2 inches of canola oil).  Gently place bread pudding balls in the hot oil and cook for approximately 2 minutes or until golden brown.
Carefully remove from oil and place on a paper towel to drain excess oil.
Drizzle the bread pudding balls with the Praline sauce and serve warm with ice cream or whipped cream.
FOR THE PRALINE SAUCE: subheading: FOR THE PRALINE SAUCE:
Combine all 3 ingredients and set aside at room temperature.