Triple Chocolate Bread Pudding White Chocolate Sauce
Indulge in the ultimate dessert decadence with this Triple Chocolate Bread Pudding drizzled with velvety White Chocolate Sauce. This irresistible recipe transforms day-old croissants into a rich, chocolate-studded masterpiece, featuring semi-sweet, milk, and dark chocolate chips for a trio of bold, layered flavors. The luscious custard, made with whole milk, heavy cream, and a whisper of vanilla, soaks into the buttery croissants, creating a pudding that’s perfectly soft yet satisfyingly textured. Each bite is capped with a drizzle of creamy white chocolate sauce, adding a luxurious finish to this crowd-pleasing dessert. Perfect for entertaining or treating yourself, this dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re hosting a holiday feast or simply seeking chocolate bliss, this bread pudding delivers pure indulgence.
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Recipe Information
Ingredients
- 6 large Croissants (day-old, torn into bite-sized pieces)
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Milk chocolate chips
- 0.5 cup Dark chocolate chips
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 cup White chocolate chips
- 0.75 cup Heavy cream (for white chocolate sauce)
- 2 tablespoons Butter
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, add torn croissant pieces and set aside.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and granulated sugar. Heat until the sugar dissolves and the mixture is warm, but do not let it boil.
Remove the saucepan from heat and whisk in the cocoa powder until smooth.
In a separate bowl, whisk together the eggs, vanilla extract, and salt. Slowly add the warm milk mixture to the eggs, whisking constantly to temper the eggs.
Pour the custard mixture over the croissant pieces, ensuring all pieces are coated. Let it sit for 10 minutes to allow the bread to soak up the custard.
Fold in the semi-sweet, milk, and dark chocolate chips, then pour the mixture evenly into the prepared baking dish.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes or until the pudding is set and slightly puffed.
While the bread pudding bakes, make the white chocolate sauce. In a small saucepan, heat the heavy cream over medium-low heat until warm but not boiling.
Add the white chocolate chips and butter to the saucepan. Stir constantly until melted and smooth. Remove from heat and set aside.
Once the bread pudding is finished baking, let it cool for 10 minutes before serving.
Drizzle the warm white chocolate sauce over individual servings of the bread pudding and enjoy!
Nutrition Facts
Calories |
6171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.4 g | 513% | |
| Saturated Fat | 241.1 g | 1206% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1395 mg | 465% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 598.1 g | 217% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 507.3 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 1509 mg | 116% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3260 mg | 69% | |
*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.
