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
PREP TIME30 mins
Ingredients
7 ounces French bread, torn into small cubes
2 cups heavy cream
2 cups milk
2 cups white chocolate
4 eggs
1/2 cup sugar
2 teaspoon vanilla
1⁄4 teaspoon salt
1 tablespoon butter for greasing your pan
Instructions
Heat the heavy cream in a pot with one cup of milk.
Pour in the white chocolate 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 scramble 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 a 9×12-inch baking pan and pour in the bread mixture.
Bake for about 60-70 minutes at 350 degrees.
White chocolate sauce ingredients
6 ounces white chocolate
1 1/2 cups heavy cream
Make the white chocolate sauce
Bring heavy cream to a boil and turn the heat off.
Pour in the white chocolate and allow it to melt.
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.
More Southern desserts
If you’re in a Carnival mood, try my King Cake Bread Pudding next. Find more favorites in my Recipe Box.