Ingredients
Equipment
Method
- Heat oven to 325F. Lightly grease a 9x5-inch loaf pan and line it with parchment paper leaving some overhang.
- In a blender, combine tofu, eggs, vanilla and salt, blend until smooth.
- Meanwhile, in a small saucepan, heat half ‘n half, white chocolate and sugar, stirring, until the chocolate is melted. Transfer the hot white chocolate mixture to a large measuring cup. With the blender on low, slowly pour the white chocolate mixture into the blender, mix well making a custard.
- Place a single layer of hotdog roll halves over the bottom of the baking dish.
- Pour some custard over the top and let it soak in for a minute. Add another layer of rolls and more custard. Repeat layers until rolls are 1-inch from top edge of the baking dish. Pour any remaining custard over the top.
- Gently press bread down to insure it is soaked.
- Cover with foil and bake for 1 hour. After the 1 hour of baking time remove the aluminum foil from bread pudding and bake for 15 to 30 minutes or until topping is golden and pudding is set.
- Let pudding set for 10 minutes before loosening from sides of the pan and using parchment overhang to lift out.
- Slice and serve warm on a puddle of melted ice cream. Top with fruit, if desired.
Notes
If the rolls are soft and not dry then toast them for a few minutes on a baking sheet in a 350F. oven. You will have half of a hotdog bun leftover. Turn it into breadcrumbs.
Pudding can be baked a few days in advance and chilled in the pan. To serve warm, cut into serving pieces and toast both sides in melted butter either in a skillet or in the oven until warmed through.
