White Chocolate Bread Pudding

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White Chocolate Bread Pudding

Dip your fork into this White Chocolate Bread Pudding and just try not to eat it all! Drizzled with a white chocolate sauce this recipe is bomb y'all!

Prep Time50

Cook Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 313kcal

Author: Jocelyn Delk Adams

Equipment

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 9x13 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