Rich Creamy White Chocolate Bread Pudding
Indulge in the rich, decadent charm of this Creamy White Chocolate Bread Pudding, a dessert that combines fluffy brioche or challah bread with the luxurious sweetness of melted white chocolate. Perfect for any occasion, this recipe transforms day-old bread into a custardy masterpiece with a creamy blend of whole milk, heavy cream, and eggs, elevated by a touch of vanilla and a sprinkle of white chocolate chips baked to golden perfection. Whether topped with velvety white chocolate sauce or a cloud of whipped cream, this easy-to-make bread pudding delivers a warm, comforting treat with a gourmet twist. Ready in just over an hour, it’s the ultimate crowd-pleaser for holidays, brunches, or whenever you’re craving a sweet indulgence.
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Recipe Information
Ingredients
- 8 cups Day-old Brioche or Challah Bread
- 1.5 cups White Chocolate Chips or Chopped White Chocolate
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 2 tablespoons Unsalted Butter
- 0.5 cup Granulated Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla Extract
- 0.25 teaspoon Salt
- 0.5 cup White Chocolate Sauce (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the brioche or challah bread into 1-inch cubes and arrange them evenly in the prepared baking dish.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and unsalted butter. Heat until the mixture is warm but not boiling, stirring occasionally to melt the butter.
Remove the saucepan from heat and stir in 1 cup of the white chocolate chips until completely melted and smooth.
In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and salt. Slowly pour the warm white chocolate mixture into the egg mixture, whisking constantly to avoid cooking the eggs.
Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are coated. Gently press down on the bread with the back of a spoon to help it soak up the custard.
Sprinkle the remaining 0.5 cup of white chocolate chips over the top of the bread pudding.
Let the bread pudding sit at room temperature for 15 minutes to allow the bread to fully absorb the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes or until the top is golden brown and the custard is set but slightly jiggly in the center.
Remove the bread pudding from the oven and let it cool for 10-15 minutes before serving.
Drizzle with optional white chocolate sauce or serve with a dollop of whipped cream for extra decadence.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 75.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
