If you’ve got some old bread around, make my White Chocolate Bread Pudding (or Puddin’ if you’re Southern!)! I remixed my classic bread pudding by adding chopped white chocolate to the filling then drizzling it with a smooth white chocolate sauce before serving. Killer boos!
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White Chocolate Bread Pudding Ingredients
- Cubed Stale Bread: Grab a good quality bread like French, brioche, or challah. Aim for that 1-2 day-old bread.
- Milk & Heavy Cream: Half-and-half can stand in for the cream.
- White Chocolate: Pick a good quality one for melting purposes!
- Granulated Sugar: For sweetness.
- Kosher Salt: Table salt works too but lessen the amount.
- Vanilla Extract: Use pure not artificial.
- Whole Eggs & Yolks: In a pinch, 1/2 cup of egg substitute can be used for each whole eggs.
How To Make White Chocolate Bread Pudding
Step 1: Prep a baking dish with nonstick baking spray. Place cubed bread in the pan, and set aside.
Step 2: Combine milk and heavy cream in a medium saucepan. Heat over medium heat until hot, but not boiling. Pour milk and heavy cream over white chocolate. Mix until melted and creamy.
Step 3: Add sugar, salt, and vanilla. Cool until room temperature.
Step 4: Pour the cooled mixture over eggs and yolks. Mix until well combined.
Step 5: Pour the white chocolate and vanilla mixture over the bread, covering most of it. Press on the bread lightly, and let it sit to allow it to soak up the mixture. Cover the baking dish with foil.
Step 6: Bake until the center is just set. Remove the foil and continue baking until the top is lightly browned.
Step 7: Heat cream and milk in a medium saucepan until hot.
Pour over white chocolate.
Mix the sauce until melted and smooth.
Step 8: Pour sauce over bread pudding and serve with fresh berries if desired.
White Chocolate Bread Pudding Recipe
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Ingredients
For the Bread Pudding
- 1 16 ounces loaf stale crusty bread (French, brioche, challah) cut into 1-inch cubes
- 2 ½ cups milk
- 2 cups heavy cream
- 8 ounces white chocolate finely chopped
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 6 yolks
For the White Chocolate Sauce
- ½ cup heavy cream
- ¼ cup milk
- 3 ounces white chocolate finely chopped
Instructions
For the Bread Pudding
- Preheat oven to 350F. Place rack in middle position. Prep 9×13 baking dish with nonstick baking spray. Place cubed bread in prepared pan. Set aside.
- In a medium saucepan, combine milk and heavy cream. Heat over medium heat until hot, but not boiling. Pour over white chocolate and mix until melted and creamy. Add sugar, salt, and vanilla. Cool until room temperature, about 15 minutes.
- Pour cooled mixture over eggs and yolks and mix until well-combined.
- Pour mixture over bread, covering most of the bread. Press on bread lightly to settle and soak. Let sit 30 minutes to allow bread to soak up mixture.
- Cover with foil and bake until center is just set, about 40 minutes. Remove foil and continue baking for an additional 10-15 minutes, until top is lightly browned.
For the Sauce
- For sauce, heat cream and milk until hot. Pour over white chocolate and mix until melted and smooth.
- Pour sauce over bread pudding and serve with fresh berries.
Notes
- Don’t Rush the Soaking: Patience is key when it comes to soaking that bread. Give it a good 30 minutes to really soak up all that creamy goodness. Rushing this step might leave you with dry spots, and we sure don’t want that!
- Toast the Bread: If your bread is still on the fresh side, spread those cubes on a sheet pan and give ’em a quick toast in the oven at 350F for about 10 minutes. You’re aiming for lightly toasted, not too brown. This helps mimic that day-old texture that soaks up the goodness like a sponge.
- Avoid Boiling the Cream and Milk: To make the best white chocolate sauce for your bread pudding, remember – we’re warmin’, not boilin’. Keep a close eye and a gentle flame. Boiling can cause the mixture to separate, and that’s a no-go for the pudding.
- Evenly Distribute the Mixture: After pouring the mixture over your bread, take a moment to gently press down with a spoon or spatula. This ensures every cube gets its fair share of the creamy love, and you don’t end up with any dry, sad pieces.
Nutrition
Recipe Tips
- Don’t Rush the Soaking: Give it a good 30 minutes to really soak everything up. Rushing this step might leave you with dry spots.
- Toast the Bread: If your bread is still on the fresh side, spread those cubes on a sheet pan and toast in the oven at 350F for about 10 minutes.
- Avoid Boiling the Cream and Milk: Warm, don’t boil. Keep a close eye and a gentle flame.
- Evenly Distribute the Mixture: After pouring the mixture over your bread, gently press down with a spoon or spatula. This ensures every cube gets soaked.
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I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Fresh Fruit or Berry Compote: Serve it with a side of fresh berries or strawberry sauce, cranberry sauce, or apple butter for a flavor contrast.
- Whipped Cream or Ice Cream: Add a scoop of vanilla or strawberry ice cream, or a generous swirl of whipped cream on top.
Recipe Help
Just assemble the bread and the cream mixture, then cover and let it soak in the fridge. When you’re ready to bake, take it out, let it come to room temperature while you preheat the oven, and then bake as directed.
Yep that’s completely normal! As the bread soaks up the custard mixture and bakes, it’ll puff up a bit. It’ll settle back down once you take it out of the oven and let it cool for a bit.
For sure! While French, brioche, and challah are my top picks for their texture, you can definitely try other breads. Just make sure whatever you pick is a bit dense and not too airy. Day-old croissants or even a sturdy sourdough are good options.
More Bread Pudding Recipes
- Best Bread Pudding
- Eggnog Bread Pudding
- Apple Fritter Bread Pudding
- Peach Cobbler Bread Pudding
- Bananas Foster Bread Pudding
- Sticky Toffee Gingerbread Bread Pudding
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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