Ingrédients

• 2 Tbsp. butter, plus extra for greasing
• 9 ounces brioche bread, cut into 2-inch cubes
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup White Chocolate Sauce
• 5 eggs, separated

Verre: Culinary

Taille du verre: 1 (8” x 8” inch) baking dish.

Instructions

1. Preheat oven to 350° F and grease an 8” x 8” baking dish with butter.
2. In a saucepan combine the butter, heavy cream, milk, sauce, and heat over low just until the butter melts. Once melted, remove from the heat and cool to room temperature.
3. While the mix is cooling, whip the egg whites until they reach soft peaks.
4. Mix the egg yolks into the milk mixture until fully incorporated and then pour over the diced bread and allow to soak for 5 minutes.
5. Take 1/3 of the whipped egg whites and fold it into the soaked bread. Once fully incorporated, add the remaining egg whites and fold in.
6. Place the dish into the oven and bake for 18-20 minutes, or until the custard has set but is still slightly wobbly in the center.
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7. Remove from the oven. Serve warm or at room temperature, as desired.