White Chocolate Bread pudding with White Chocolate Sauce

It’s the season for indulgence! With Valentine’s Day and Mardi Gras just around the corner, this bread pudding is bound to be a crowd-pleaser for either celebration. I love it because it’s surprisingly simple to make. Whether you’re planning a cozy date night at home or a lively night out, this sweet Southern classic is the perfect way to elevate your festivities.

White Chocolate Bread pudding with White Chocolate Sauce

SERVINGS
2 people

PREP TIME
30 mins

Instructions

• Heat the heavy cream in a pot with one cup of milk.

• Pour in the white choc- olate chips and turn off heat; let it sit and melt.

• In a bowl, whisk the eggs, sugar, vanilla and salt.

• Once the milk and white chocolate mixture has cooled somewhat, add the cold cup of milk.

• Slowly add this mixture to the egg mixture while whisking (Note: adding this too fast will scram- ble your eggs — not good.)

• Once all milk mixture is added, add your torn-up French bread to the bowl and let it soak for about 15-20 minutes.

• Butter the pan you will bake in and pour in the bread mixture.

• Bake for about 60-70 minutes at 350 degrees.

Ingredients

• 7 ounces French bread, torn into small cubes

• 2 cups heavy cream

• 2 cups milk

• 2 cups white chocolate

• (13oz bag)

• 4 eggs

• 1/2 cup sugar

• 2 teaspoon vanilla

• 1⁄4 teaspoon salt

• 1 tablespoon butter for greasing your pan

DIRECTIONS:

• Bring the heavy cream to a boil and turn the heat off.

• Pour in white chocolate and allow it to melt.

WHITE CHOCOLATE SAUCE INGREDIENTS:

• 6 ounces white chocolate

• 1 1/2 cups heavy cream

  It might look runny, but that’s fine. Once the bread pudding comes out of the oven, let it rest for a minute so it can “deflate.” After that, pour as much sauce on top as you like. You might not want to use it all—I usually don’t. I just refrigerate the extra sauce to drizzle over later or save for another use.