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Total Time: 90 minutes Serves: 12 1 c. organic half & half 3 c. Henry's Whole Milk 1 c. unsweetened cocoa powder 8 Henry's Organic Eggs 1 1/3 c. raw cane sugar 1 Tbsp. vanilla extract 10 pieces of “white” bread (day-old baguette, croissants, or sliced bread) 2 c. organic raspberries 6 oz. white chocolate bar, broken into pieces confectioners’ sugar for dusting Preheat oven to 350° F. Bring half & half and milk to a simmer over medium heat. Stir in cocoa powder, until dissolved. Set aside and cool to room temperature. In a mixing bowl, whisk together eggs, sugar and vanilla. Mix cocoa mixture in to egg mixture. Spray a 9 X 13 baking dish with cooking spray. Break bread into bite-sized pieces. Sprinkle with 1 1/2 cup of raspberries and the white chocolate. Pour cocoa mixture over the bread, making sure that each piece is covered. Bake for 55 to 60 minutes, until just firm. Dust with confectioners’ sugar and serve topped with vanilla ice cream and remaining berries. |
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