White Chocolate Cherry Bread Pudding
Indulge in the decadence of White Chocolate Cherry Bread Pudding, a comforting dessert that marries rich, custardy challah bread with sweet white chocolate and tangy dried cherries. This elegant twist on a classic bread pudding combines creamy whole milk and heavy cream for a velvety texture, while vanilla extract provides a fragrant undertone. Perfectly balanced and irresistibly moist, this baked delight is topped off with an optional dusting of powdered sugar for a hint of sweetness. Whether served warm as a show-stopping holiday dessert or enjoyed as an everyday treat, this easy-to-make recipe comes together with just 15 minutes of prep, making it an effortless way to elevate your dessert game. Keywords: white chocolate cherry bread pudding, bread pudding recipe, easy dessert recipes, custard dessert ideas, rich and creamy bread pudding.
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Recipe Information
Ingredients
- 12 ounces challah bread
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cherries
- 1 tablespoon unsalted butter
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter.
Cut the challah bread into 1-inch cubes and place them into the prepared baking dish.
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling. Remove from heat.
In a large mixing bowl, whisk together the eggs and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking constantly to temper the eggs and avoid scrambling.
Pour the custard mixture evenly over the bread cubes in the baking dish, pressing down gently to ensure the bread absorbs the liquid.
Sprinkle the dried cherries and white chocolate chips evenly over the soaked bread mixture, tucking them slightly into the bread.
Let the bread pudding sit for 10 minutes to fully absorb the custard.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let the bread pudding cool for 10-15 minutes before serving.
If desired, dust the top with powdered sugar before serving. Serve warm for the best flavor.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 58.2 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 271 mg | 6% | |
*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.
