White Chocolate Bread Pudding from the Solar Oven

Last week, I made Baked French Toast in the solar oven.  Since I had some left over Cinnamon Swirl Bread that I needed to use up, I decided to do a bread pudding, which is very similar.  Taking a lesson from last week, I made sure not to overfill the pan and I reduced the liquid since liquids don’t evaporate in a solar oven like they do in a regular oven.    White Chocolate Bread Pudding turned out perfectly.     (Okay  I know the drizzle isn’t as picture perfect as a five star chef — but it still tasted great!)

White Chocolate Bread Pudding

• 6 cups stale bread cubes (I used Cinnamon Swirl Bread w/raisins)
• 1/2 – 3/4 cups of raisins, or dried cherries ( I used some dried cherries since I had some left over in the cabinet)
• 1/4 cup of hot water
• 3 oz of white chocolate
• 4 eggs
• 1/3 cup sugar
• 1 tsp vanilla
• 1 cup half & half
• additional white chocolate for top (opt)

Pre-heat the solar oven while preparing the ingredients.

Add the dried raisins or cherries to the hot water and let stand about half an hour to soften and plump up.  Coarsely chop up the white chocolate.

In a mixing bowl, beat the eggs and sugar.  Then add the vanilla and half & half, and continuing stirring until well mixed.

Grease a solar safe casserole dish or granite ware pan with PAM or butter.  Place half of the bread cubes in the pan.  Drain the fruit, then scatter about half of it over the bread.  Scatter about half of the chopped white chocolate.  Add a layer of the remaining bread cubes, the remaining fruit, and the remaining white chocolate.  Gently pour the egg mixture over the top.  Press all of the bread into the egg mixture.

Bake in the hot solar oven for 3 1/2 to 4 hours until it is brown and firm.  Cut and serve while warm.   I  added a drizzle of white chocolate to the top as well. (Melt additional white chocolate in the solar oven or microwave and drizzle over the top with a spoon). 

Although this dish is similar to the Baked French Toast, it is sweeter because of the sugar.  I learned my lesson and let this bread pudding bake almost an hour longer than the French Toast. I was firm and brown, but still very moist.  It turned out perfect.