I remember the first time I made my white chocolate bread pudding it was one of those mornings when the kids ran around and the toast got burnt and I thought maybe today’s baking adventure would fail but somehow it didn’t it turned out soft and creamy and the white chocolate melted perfectly through the bread cubes making the kitchen smell amazing.
The second time I made the white chocolate bread pudding I forgot to whisk the eggs well at first and almost panicked because I thought the custard would be lumpy but I kept stirring slowly and it came together beautifully and I realized a few small mistakes don’t ruin the recipe at all.
One afternoon I decided to make the white chocolate bread pudding after a long day at work and I was super tired and spilled a little milk while pouring the custard over the bread cubes and I sighed but I didn’t give up and baked it anyway and when I cut into it the pudding was still perfect soft creamy and golden on top.
I also tried making the white chocolate bread pudding with croissants instead of regular bread and at first it seemed too rich but it was heavenly because the croissant soaked the custard differently and each bite was soft yet slightly flaky and I couldn’t stop tasting it.
Last week I made the white chocolate bread pudding for a small family gathering and I accidentally left it in the oven five minutes longer than I wanted but surprisingly the top became perfectly caramelized and everyone loved the little crunchy edges while the inside stayed creamy and sweet.
I like to eat white chocolate bread pudding with so many things for breakfast or dessert I tried it with fresh strawberries bananas a drizzle of caramel sauce a scoop of vanilla ice cream a little sprinkle of cinnamon Coconut Cream Pie Bars a few toasted nuts and even a cup of strong coffee and honestly they all tasted amazing together and made the pudding feel extra special.
Ingredients
- 6 cups of day-old bread cubes
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of white chocolate chips
- 3 large eggs
- ½ cup of sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 2 tablespoons of unsalted butter
- Optional powdered sugar for dusting
Ingredients notes
- Day-old bread cubes use bread that is slightly dry so it soaks up the creamy mixture better and keeps the pudding soft inside
- Milk helps to make the custard base rich and smooth without making it too heavy
- Heavy cream gives the pudding a silky texture and makes every bite taste creamy
- White chocolate chips melt into the pudding and add sweetness with a soft flavor
- Large eggs make the mixture thick and hold everything together
- Sugar brings sweetness to balance the soft chocolate taste
- Vanilla extract adds a warm sweet smell that makes the pudding taste cozy
- Salt balances the sweetness so the flavors feel even
- Unsalted butter keeps the edges soft and shiny when baked
- Powdered sugar is for a light sweet dust on top when serving
How to make white chocolate bread pudding ?
Step 1
Preheat your oven to 350°F or 175°C and grease a baking dish with butter so the pudding does not stick to the sides and burns.
Step 2
Take your bread and cut it into cubes if not already done then place the cubes in the baking dish and spread them out evenly so the custard can soak them well.
Step 3
In a saucepan pour milk and heavy cream and heat it gently until warm but not boiling then add the white chocolate chips and stir slowly until melted and smooth.
Step 4
In another bowl whisk eggs sugar vanilla extract and salt until they blend into a smooth mix then slowly pour the warm chocolate cream mixture into the eggs while whisking so the eggs do not cook too fast.
Step 5
Pour the final custard mix over the bread cubes making sure every piece is wet and covered then press the bread gently so it soaks evenly.
Step 6
Let the dish rest for ten minutes so the bread can absorb the custard well before baking it helps the texture become creamy inside and golden outside.
Step 7
Place the baking dish in the oven and bake for about forty five minutes until the top is golden brown and the middle feels set when lightly touched.
Step 8
Remove from the oven and let it cool for ten minutes before serving then dust the top with powdered sugar for a soft sweet finish.
Kitchen equipment needed
- Medium saucepan
- Large mixing bowl
- Whisk
- Baking dish
- Measuring cups and spoons
- Rubber spatula
- Oven mitts
Storage options
You can store white chocolate bread pudding in the fridge for up to four days by covering it with plastic wrap or keeping it in a tight container and when you want to eat it again you can warm it in the microwave for about twenty seconds per piece or in the oven at low heat until warm and if you want to keep it longer freeze it in portions in freezer bags and warm them when needed it will still taste creamy and fresh.
Variations for white chocolate bread pudding
- Add chopped strawberries or raspberries to make it fruity and sweet.
- Mix in small bits of dark chocolate for a stronger taste and color contrast.
- Sprinkle coconut flakes before baking for a tropical touch.
- Add caramel sauce on top after baking for extra flavor.
- Use croissants or brioche instead of plain bread for richer texture.
- Mix in chopped nuts for a crunchy twist.
- Add a spoon of orange zest to the custard for a citrus note.
Notes and helpful tips
Always use bread that is not too fresh because fresh bread can make the pudding too soft and mushy and make sure the white chocolate is fully melted before mixing it with eggs because small chunks may create uneven spots and when you pour the custard over the bread press lightly so the mix reaches the bottom of the dish and for more flavor you can sprinkle cinnamon or nutmeg before baking it gives a cozy smell and deeper taste and if you like it extra creamy bake for five minutes less if you want it firm bake a little longer and let it rest before serving so it cuts clean and holds shape.
The more you make white chocolate bread pudding the more you can make it your own by trying different breads chocolates and fruits each small change adds a story to the recipe and makes it unique for you it becomes a family recipe that carries warmth love and sweet memories.
Faq
What is white chocolate bread pudding made of?
White chocolate bread pudding is made of bread cubes soaked in a creamy mix of milk heavy cream eggs sugar white chocolate and vanilla extract it is baked until the top turns golden and the inside becomes smooth and sweet.
What does white chocolate bread pudding taste like?
It tastes creamy and rich with a soft white chocolate flavor that feels smooth and gentle it has a cozy taste that is sweet but not too strong and every bite feels warm and soft like melted chocolate and toasted bread together.
How do you keep white chocolate bread pudding from getting soggy?
Use day-old bread and let it rest before baking so it absorbs the custard evenly and bakes with a firm texture.
Can I make white chocolate bread pudding ahead of time?
Yes you can prepare the dish up to one day before baking keep it covered in the fridge and bake it when ready.
Can I use any kind of bread for this pudding?
You can use brioche challah or any soft bread that can soak up the custard but not fall apart.
How do you know when white chocolate bread pudding is done?
It is ready when the top is golden brown and the center looks set when you touch it lightly with a spoon.
Can I add fruits to white chocolate bread pudding?
Yes you can add strawberries blueberries or banana slices before baking for extra flavor and sweetness.
Is white chocolate bread pudding best served warm or cold?
It tastes best warm because the chocolate melts softly and the bread feels creamy inside but it is also nice when chilled if you prefer.
white chocolate bread pudding
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutes320
kcal1
hourA creamy soft and comforting dessert made from bread soaked in sweet white chocolate custard baked until golden and delicious.
Ingredients
6 cups of day-old bread cubes
2 cups of milk
1 cup of heavy cream
1 cup of white chocolate chips
3 large eggs
½ cup of sugar
1 teaspoon of vanilla extract
¼ teaspoon of salt
2 tablespoons of unsalted butter
Optional powdered sugar for dusting
Directions
- Preheat your oven to 350°F or 175°C and grease a baking dish with butter so the pudding does not stick to the sides and burns.
- Take your bread and cut it into cubes if not already done then place the cubes in the baking dish and spread them out evenly so the custard can soak them well.
- In a saucepan pour milk and heavy cream and heat it gently until warm but not boiling then add the white chocolate chips and stir slowly until melted and smooth.
- In another bowl whisk eggs sugar vanilla extract and salt until they blend into a smooth mix then slowly pour the warm chocolate cream mixture into the eggs while whisking so the eggs do not cook too fast.
- Pour the final custard mix over the bread cubes making sure every piece is wet and covered then press the bread gently so it soaks evenly.
- Let the dish rest for ten minutes so the bread can absorb the custard well before baking it helps the texture become creamy inside and golden outside.
- Place the baking dish in the oven and bake for about forty five minutes until the top is golden brown and the middle feels set when lightly touched.
- Remove from the oven and let it cool for ten minutes before serving then dust the top with powdered sugar for a soft sweet finish.
