Ingredients for Rich Creamy White Chocolate Bread Pudding
- Whipping Cream
- 18 ounces white chocolate (12 ounces for pudding, 6 ounces for sauce), finely chopped
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large eggs
- 4 large egg yolks
- French Bread
- Chocolate Shavings
- ½ cup heavy cream (for sauce)
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How to Make Rich Creamy White Chocolate Bread Pudding
- Preheat oven to 275°F (135°C).
- In a double boiler, heat 2 cups heavy cream over simmering water until warm.
- Add 12 ounces of finely chopped white chocolate to the warm cream. Stir until completely melted and smooth. Remove from heat.
- In a separate double boiler, whisk together 2 cups whole milk, ½ cup granulated sugar, 4 large eggs, and 4 large egg yolks until warm and slightly thickened. Do not let it boil.
- Gradually whisk the warm milk mixture into the white chocolate cream mixture until well combined.
- Arrange 1 pound of cubed day-old bread (challah or brioche recommended) in a greased 9x13 inch baking dish.
- Pour half of the white chocolate custard mixture over the bread, ensuring all pieces are moistened. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.
- Pour the remaining custard mixture over the bread, spreading evenly.
- Cover the baking dish tightly with aluminum foil.
- Bake for 60 minutes in the preheated oven.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and set.
- Let the bread pudding cool slightly before preparing the sauce.
- For the sauce: in a double boiler, melt 6 ounces of finely chopped white chocolate until smooth. Remove from heat and stir in ½ cup heavy cream until well combined.
- Spoon the white chocolate sauce generously over the warm bread pudding before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
269g
Fat
256g
Carbs
37g
