Will wonders never cease?

For those of you keeping score at home,
you're going to mark this one in bold red print
so that you don't forget:
Bell does NOT like white chocolate.
And now don't you proceed to tell me what kind of that
mess I need to eat to make me like it.
I think I have tried them all.
I do not like white chocolate, Sam I am.
I always think white chocolate tastes like chalk.
The air in my mouth tastes better than white chocolate.
So we have that established?
No white chocolate for the Bell.
Okay.

So....this weekend I made something
with white chocolate in it. Granted it wasn't some
exquisite white chocolate imported from who-knows-where.
It was plain old grocery story white chocolate chips.
I think they were Nestle.
I bought two bags of them for this recipe and it just felt
so wrong to even pick them up when they were
surrounded by bags of nice, friendly, tasty chocolates
.....and I kind of thought they might jump out of
my cart or something. But they didn't.
They came home with me
and went dutifully into the recipe.

Here's what I have to say:
I liked it!
The dessert I made had
white chocolate in it and I liked it!
Woo-hoo!

If you are a blueberry lover, or a lover of
bread pudding, or just a lover of desserts
under any circumstances, I think you will like this.
OR if you find yourself attracted to any recipe
that calls for five cups of cream (....and who isn't?),
then here's something for you:
(and just FYI, this is so easy---you do not
have to know much more than how to
use a spoon to be able to make this)

Over the Top
Blueberry Bread Pudding

3 eggs
4 cups heavy whipping cream
2 cups sugar
3 tsp vanilla
2 cups fresh or frozen blueberries
1 pkg (10-12 oz) white baking chips
1 loaf (1 lb) French bread, cut into 1 inch cubes

Sauce:
1 pkg (10-12 oz) white baking chips
1 cup heavy whipping cream

In a large bowl, combine eggs, cream, sugar, and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
Transfer to a greased 9x13 baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
For sauce: Place baking chips in a small bowl. In a small sauce pan bring 1 cup cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.


This was best when it was HOT out of the oven.
I kept stealing squares of it---which I should have
cut smaller. I learned from a couple of mistakes when
making this, but it still turned out decent and I liked it.
I will not make it again in the heat of the summer.
It'll be good on a cold winter evening.
You could feed a lot of people with this dessert
because it is so rich no one person could
(or I will say SHOULD, because
I know some one COULD)
eat a huge amount.

Somewhere in Arizona a curly-haired friend of mine
is thinking that this might be white chocolate putting
a foot in my door, that I might eventually come to love
white chocolate and ask it to go to the movies
or hang out with me.

I don't see it happening.