White Chocolate Bread Pudding
This White Chocolate Bread Pudding is a perfect dessert that combines creamy white chocolate with soft, buttery bread for a heavenly dessert.
Ingredients
- 1 pound Brioche bread loaf or Challah bread, cut into 1-inch cubes (see notes to let dry out overnight on the counter)
- 2, 12- ounce bags white chocolate chips divided
- 2 tablespoons unsalted butter
- 8 ounces cream cheese at room temperature
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 1/2 cups heavy whipping cream divided
- 4 large egg yolks at room temperature
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1/8 teaspoon Kosher salt
- Assorted berries for serving (optional)
Instructions
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Ideally, let the cubed bread sit on the counter uncovered overnight to dry out.
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Place 1 bag of chocolate chips into a microwave safe bowl with the butter and microwave for 15 second intervals, stirring in between each increment, until fully melted. It’s ok if it looks thick once melted.
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Next, in a large mixing bowl with an electric mixer set to medium speed, beat the cream cheese, sugar and melted white chocolate until smooth. Slowly, stream in the milk and mix on medium-low speed until the mixture begins to form a looser batter.
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Mix in 1 cup heavy cream, egg yolks, eggs, vanilla extract and salt until well combined.
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Place the bread cubes and 1 cup of chocolate chips into a large wide bowl. Slowly pour the liquid mixture over the bread cubes while you carefully mix together, trying not to break the bread cubes. Don’t overmix otherwise the bread cubes will break.
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Let the bread cubes rest with the liquid for 10 minutes. Meanwhile, preheat the oven to 350°F and grease a 9”x13” pan with baking spray.
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Transfer the bread pudding mixture into the pan and spread into an even layer. Bake for 40-45 minutes until the pudding looks mostly set and the top of the bread pudding is lightly golden brown.
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While the bread pudding is baking, make the finishing sauce by combining the remaining 1⁄2 cup of white chocolate chips with 1⁄2 cup heavy cream in a small pot. Cook over medium-low heat mixing with a rubber spatula until the chocolate is melted and forms a sauce. Turn off the heat.
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Let the bread pudding cool for 10 minutes before spooning the warm white chocolate sauce over it and cutting into squares to serve.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Leave your bread on the counter (on a tray) overnight or for a few hours before making the recipe for ideal dry bread texture. This way it will soak up the pudding liquid without turning too mushy.
One of the easiest recipes that yields something super impressive guests will obsess over!