PJ’S WHITE CHOCOLATE BREAD PUDDING


The River Run’s mouth-watering desserts often include decadent cakes, fruit tarts, crème brûlée and this signature dessert. Bread Pudding:


One loaf French bread or any croissants or rolls


4cups heavy cream 4eggs 1cup sugar Dash of vanilla 6ounces white-chocolate chips


Brandy sauce:


Softened butter Confectioners’ sugar Brandy


Preheat oven to 325 F.


Tear or cut bread or rolls into small cubes. Pour cream over the bread and allow to rest for 30 minutes.


Mix the eggs, vanilla, sugar and chocolate chips. Pour over the bread mixture and mix slightly.


Bake until the mixture is golden brown on the top and just set in the center.


Serve warm or cold with brandy sauce.


For the brandy sauce, mix as much confectioners’ sugar as you can into softened butter. Add desired amount of brandy and mix well.


Julie and Les Stevens, owners of PJ’s Lodge and River Run Restaurant, share a toast.


34 Living Well i April/May 2014


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