White Chocolate Bread Pudding with White Chocolate Sauce Recipe
This White Chocolate Bread Pudding is a luscious dessert featuring tender challah or brioche soaked in a creamy custard infused with white chocolate and vanilla. Topped with a rich, velvety white chocolate sauce, this classic comfort dessert balances sweetness and creaminess with a soft, custardy texture that is perfect for special occasions or cozy indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
- 5 cups / 1.2 l / 40 fl oz whole milk
- 1 cup / 240 ml / 8 fl oz heavy cream
- 6 oz / 170 g white baking chocolate, chopped
- 6 large eggs, at room temperature
- 1/3 cup / 100 g / 3.5 oz white granulated sugar
- 2 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup / 100 g / 3.5 oz white chocolate chips
White Chocolate Sauce
- 8 oz / 240 g white baking chocolate, chopped
- 1/2 cup / 120 ml / 4 fl oz heavy cream
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Prepare the bread: Cut the stale challah or brioche into 1-inch pieces and place them in a large mixing bowl, ensuring the bread is dry and ready to absorb the custard mixture.
- Heat milk, cream, and chocolate: In a saucepan over medium heat, combine the whole milk, heavy cream, and chopped white baking chocolate. Stir continuously until the chocolate is fully melted and the mixture is hot but not boiling.
- Mix custard base: In a separate large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy.
- Combine custard and chocolate mixture: Slowly pour the warm milk, cream, and white chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling, until fully blended.
- Soak the bread: Pour the custard mixture over the bread pieces, folding gently to coat all the bread thoroughly. Allow it to soak for 15-20 minutes, letting the bread absorb the custard fully.
- Add white chocolate chips: Gently fold the white chocolate chips into the soaked bread mixture for additional bursts of melted white chocolate.
- Transfer to baking dish: Grease a large baking dish and transfer the soaked bread and custard mixture evenly into it, spreading it out to ensure uniform cooking.
- Bake the bread pudding: Preheat the oven to 325°F (163°C). Bake the pudding for 55-65 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- Prepare the white chocolate sauce: While the pudding bakes, gently heat the chopped white baking chocolate and heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla extract and a pinch of salt.
- Serve: Once the bread pudding cools slightly, drizzle with the warm white chocolate sauce and serve. Optionally, garnish with additional white chocolate shavings or fresh berries for an elegant touch.
Notes
- Using stale bread is crucial as it absorbs the custard better than fresh bread.
- Allow the bread pudding to rest for a few minutes after baking to let it firm up.
- Store any leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- You can substitute the challah or brioche with other rich breads like French bread or croissants if unavailable.
- For a more intense white chocolate flavor, increase the amount of white chocolate chips.
- Ensure eggs are at room temperature for smoother custard blending.
