White Chocolate Bread Pudding
This White Chocolate Bread Pudding is the ultimate comfort dessert—creamy, rich, and full of indulgent white chocolate flavor. Made with buttery brioche, a silky vanilla custard, and melty white chocolate, it’s perfect for holidays, special occasions, or just because. Serve it warm with a drizzle of caramel or a bourbon sauce for an unforgettable treat!
Equipment
- 9x13-inch baking dish
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Saucepan (for white chocolate sauce, optional)
- Rubber spatula
- Knife and cutting board (for bread preparation)
- Oven
- Wire rack (for cooling)
Ingredients
- For the Bread Pudding:
- 4 cups brioche or challah bread cubed, day-old preferred
- 1 cup white chocolate chopped or white chocolate chips
- 2 ½ cups half-and-half
- 1 cup heavy cream
- ¾ cup granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- ½ tsp salt
- For the White Chocolate Sauce Optional:
- 1 cup white chocolate chopped
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Optional Toppings:
- Caramel drizzle
- Fresh berries
- Whipped cream
- Powdered sugar
Instructions
- Prepare the Bread and Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Place the cubed brioche bread evenly into the prepared baking dish. Sprinkle the white chocolate over the bread.
- Make the Custard Base:
- In a mixing bowl, whisk together the half-and-half, heavy cream, sugar, eggs, vanilla extract, and salt until fully combined.
- Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. Let sit for 10 minutes to absorb.
- Bake the Bread Pudding:
- Place the dish in the oven and bake for 45-50 minutes, or until the top is golden and the center is set but slightly jiggly.
- Remove from the oven and let it rest for 10-15 minutes before serving.
- Make the White Chocolate Sauce (Optional):
- In a small saucepan, melt the white chocolate with heavy cream over low heat, stirring constantly until smooth.
- Remove from heat and stir in vanilla extract.
- Serve and Enjoy:
- Drizzle warm white chocolate sauce or caramel over the bread pudding.
- Garnish with whipped cream, powdered sugar, or fresh berries.
- Preparation Time:
- 15 minutes
Notes
Bread Tip: If using fresh bread, let it sit out for a few hours or lightly toast it in the oven to dry it out.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for 10 minutes or microwave for 30 seconds.
Freezing: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Boozy Version: Add 2 tbsp bourbon to the custard mixture for extra depth of flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for 10 minutes or microwave for 30 seconds.
Freezing: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Boozy Version: Add 2 tbsp bourbon to the custard mixture for extra depth of flavor.