White Chocolate Bread Pudding (Edit recipe)

Bread pudding

1. Preheat the oven to 350˚ and grease a 9x13 baking dish with butter or baking spray.
2. Roughly chop the brioche bread into larger cubes and the pistachios into smaller pieces.
3. Spread the bread cubes in an even layer in the prepared baking dish and sprinkle the pistachios evenly over the top.
4. Whisk the eggs into a small bowl until they are completely broken up. Set aside.
5. In a large saucepan, add the milk, cream, and sugar. Heat over medium heat on the stovetop until the sugar is dissolved and the mixture starts to steam and small bubbles form around the edges. Remove off of the heat.
6. Add the white chocolate chips and vanilla extract and whisk until the chocolate is completely melted and the mixture is smooth.
7. Take 1/4 cup of the white chocolate cream mixture and slowly add to the egg mixture while whisking continuously.
8. Then, slowly pour the egg mixture into the remaining cream mixture, whisking continuously until it is completely incorporated.
9. Pour the white chocolate custard sauce evenly over the bread and pistachios. Using hands or a wooden spoon, press the bread down until all of the bread is soaked by the custard.
10. Bake the bread pudding in the preheated oven for 40-45 minutes until golden brown on top.
11. Let the bread pudding cool slightly while the sauce is made.

Amaretto sauce

1. Melt the butter in a small skillet or pot over low heat.
2. Once the butter is completely melted, whisk in the powdered sugar and amaretto. Continue to whisk until no lumps of powdered sugar remain.
3. Serve scoops of bread pudding, drizzled with the amaretto sauce on top.