White Chocolate Bread Pudding Recipe: Decadence in Every Bite

Bread pudding. It’s the ultimate comfort food, a warm hug on a plate, and a brilliant way to use up leftover bread. But forget the ordinary – we’re taking bread pudding to a whole new level of indulgence with this White Chocolate Bread Pudding recipe! Imagine soft, custard-soaked bread, infused with the creamy sweetness of white chocolate, baked to golden perfection. This isn’t just dessert; it’s an experience.

This recipe is surprisingly easy to make, perfect for a weekend brunch, a special occasion, or simply when you crave something truly extraordinary. Get ready to impress your family and friends with this unbelievably delicious and comforting treat. It’s guaranteed to become a new favorite!

Why This Recipe Works

This white chocolate bread pudding recipe stands out for several reasons:

• The Perfect Bread: We use challah bread, which is slightly sweet and has a wonderfully soft texture. This allows it to soak up the custard beautifully without becoming mushy. However, brioche or even day-old croissants can also be used with fantastic results.
• Rich Custard Base: The custard is the heart of bread pudding, and ours is luxuriously rich. We use a combination of heavy cream, milk, and eggs to create a creamy and decadent base that perfectly complements the white chocolate.
• White Chocolate Infusion: Instead of simply adding white chocolate chips, we melt good-quality white chocolate into the custard. This ensures that the white chocolate flavor is evenly distributed throughout the pudding, creating a more intense and satisfying taste.
• Balanced Sweetness: White chocolate can be quite sweet, so we carefully balance the sweetness in the custard to prevent the bread pudding from becoming cloying. A touch of vanilla extract and a pinch of salt enhance the flavors and create a harmonious balance.
• Texture Contrast: The slightly crisp top layer provides a delightful contrast to the soft, custardy interior. This textural contrast elevates the bread pudding and makes each bite even more enjoyable.

Ingredients

• 8 cups challah bread, cut into 1-inch cubes (about 1 loaf)
• 4 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup white chocolate, chopped
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted (for greasing the pan)
• Optional: White chocolate shavings or fresh berries for garnish

Instructions

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This will help the bread hold its shape and prevent it from becoming too soggy. Remove from oven and let cool slightly.
2. Grease the Baking Dish: Generously grease a 9×13 inch baking dish with the melted butter. This will prevent the bread pudding from sticking.
3. Melt the White Chocolate: In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals, stirring in between), melt the white chocolate until smooth. Be careful not to overheat the chocolate, as it can seize.
4. Make the Custard: In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and salt.
5. Combine Chocolate and Custard: Gently whisk the melted white chocolate into the custard mixture until well combined. Ensure there are no streaks of chocolate remaining.
6. Soak the Bread: Place the toasted bread cubes in the prepared baking dish. Pour the white chocolate custard over the bread, making sure that all the bread is evenly saturated. Gently press down on the bread to help it absorb the custard.
7. Let it Rest: Let the bread pudding sit for at least 30 minutes, or up to an hour, to allow the bread to fully absorb the custard. This step is crucial for achieving the perfect texture.
8. Bake the Bread Pudding: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set around the edges, but still slightly jiggly in the center. A knife inserted into the center should come out mostly clean.
9. Cool and Serve: Let the bread pudding cool slightly before serving. Garnish with white chocolate shavings or fresh berries, if desired.

Tips for Success

• Use Good Quality White Chocolate: The quality of the white chocolate will significantly impact the flavor of the bread pudding. Opt for a high-quality brand with a high cocoa butter content for the best results.
• Don’t Overbake: Overbaking will result in a dry bread pudding. Bake until the edges are set and the center is still slightly jiggly. It will continue to set as it cools.
• Adjust Sweetness to Taste: If you prefer a less sweet bread pudding, reduce the amount of sugar in the custard.
• Add-Ins: Feel free to add other ingredients to customize your bread pudding. Consider adding chopped nuts, dried fruit, or even a swirl of raspberry jam.
• Don’t Skip the Toasting Step: Toasting the bread is important. It prevents the bread from becoming overly mushy in the custard.
• The Waiting Game: Letting the bread soak in the custard is a crucial step. Don’t rush it! The longer it soaks, the better the texture will be.

Storage Instructions

Leftover white chocolate bread pudding can be stored in the refrigerator for up to 3 days. Cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual portions in the microwave.

FAQ

Can I use a different type of bread?

Yes, you can use brioche, croissants, or even French bread. Just make sure the bread is slightly stale so it can absorb the custard properly.

Can I make this bread pudding ahead of time?

Yes, you can assemble the bread pudding and let it sit in the refrigerator overnight before baking. This will allow the bread to fully absorb the custard and result in an even more flavorful bread pudding. Add an extra 10-15 minutes to the baking time if baking from cold.

Can I freeze bread pudding?

While you can freeze bread pudding, the texture may change slightly upon thawing. To freeze, let the bread pudding cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

My white chocolate seized when I was melting it. What do I do?

Seizing happens when white chocolate gets too hot or comes into contact with even a tiny bit of water. If your chocolate seizes, try adding a tablespoon of vegetable oil or shortening and stirring vigorously. This can sometimes help to smooth it out. If it doesn’t work, it’s best to start with fresh chocolate.

Conclusion

This White Chocolate Bread Pudding recipe is more than just a dessert; it’s an experience. The creamy, decadent custard, the soft, pillowy bread, and the intense white chocolate flavor combine to create a truly unforgettable treat. Whether you’re looking for a comforting dessert to enjoy on a cozy night in or a show-stopping dish to impress your guests, this recipe is sure to deliver. So go ahead, gather your ingredients, and get ready to indulge in a slice of pure bliss. You won’t be disappointed!