Ingredients for Bread Pudding With White Chocolate Brandy Sauce
- French Bread
- 2 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- Heavy Whipping Cream
- White Chocolate
- 2 tablespoons brandy (optional)
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How to Make Bread Pudding With White Chocolate Brandy Sauce
- Preheat oven to 350°F (175°C).
- **Prepare the Bread Pudding:** In a large bowl, soak 1 loaf (about 1 pound) of day-old challah or brioche bread, cubed into 1-inch pieces, in 2 cups of whole milk for 15 minutes.
- Add 1 cup granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract to the soaked bread. Stir gently until well combined.
- Grease a 13x9 inch baking dish (or individual ramekins) with 2 tablespoons of unsalted butter.
- Pour the bread pudding mixture into the prepared baking dish.
- Sprinkle the top evenly with 1 teaspoon ground cinnamon.
- Bake for 65-75 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.
- **Prepare the White Chocolate Brandy Sauce:** In a medium saucepan, combine 1 cup heavy cream and 6 ounces of finely chopped white chocolate.
- Bring the cream to a simmer over medium heat, stirring occasionally.
- Remove from heat and stir until the white chocolate is completely melted and the sauce is smooth.
- Stir in 2 tablespoons of brandy (optional, but highly recommended!).
- Serve the warm bread pudding topped generously with the luscious white chocolate brandy sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
201g
Fat
70g
Carbs
18g
