December 28

Meaningful Recipe

By Mihir Kulkarni

With the holidays just around the corner, gingerbread houses and candy canes will be everywhere you look. To bring something new to the dessert menu, The Howler decided to share a unique holiday recipe that is special to a Northwood student. Junior Stephanie Chen has been baking for much of her life, and her holiday-edition white chocolate bread pudding holds a special place in her heart and her household.

“My parents love cooking, and growing up I always wanted to cook, but they wouldn’t let me because they wanted to do it,” Chen said. “The one thing they weren’t good at was making desserts, so I was allowed in the kitchen to use the oven, and one of the first things I ever made was bread pudding, and my parents loved it. I started tweaking the recipe until I thought it was perfect, and my parents have me make it every Christmas now.”

White Chocolate Bread Pudding

Ingredients

6-8 croissants (cubed)

5 large eggs

1½ Cups heavy cream

2½ Cups milk

½ Cups brown sugar

2 tsp vanilla extract

¼ tsp salt

1 tsp ground cinnamon

3 tbsp bourbon (optional)

1-1½ white chocolate chips

1 tbsp butter for the pan

Steps

1. Put all ingredients except croissants and white chocolate chips into a large bowl and mix well.
2. Add croissants and let them soak in the mixture.
3. Spread 1 tbsp butter onto a 9 x 13 pan or a 9 x 9 pan for extra thickness.
4. Pour mixture into pan.
5. Add white chocolate chips and bake in the oven at 350 degrees Fahrenheit for one hour or until set in center.
6. Serve with vanilla ice cream. Enjoy!