White Chocolate Bread Pudding
This White Chocolate Bread Pudding is out of this world! Slightly gooey, toasty bread pudding with a warm white chocolate sauce that you drizzle over the top. So yummy, and you would never guess how simple it is to make. Minimal ingredients required as well. When you want an easy, delicious dessert that is super impressive, here it is!
This is one of those recipes that has been passed around bible studies and school groups for years. One of my close friends gave it to me when we were over for dinner one night. She made the bread pudding for dessert for us and it was just so delicious!I thought it would be super difficult to reproduce. Then I saw the recipe and was shocked! So simple!
It starts with the right bread, and I like to use two small french baguette loaves from the bakery. I have also used regular french bread or a brioche. You could use any kind of bread you like, as long as it is good quality. Since it is “bread” pudding, please don’t be skimping on the bread part! The white chocolate chips are important as well. I like either Ghirardelli or Guittard.
When it comes to serving, I make the sauce right before taking the bread pudding out of the oven so it is nice and warm. Fresh berries are delicious served alongside this Bread Pudding. Strawberries are perfect, as well as blueberries, blackberries, raspberries or all of them! And dare I say it — I have also scooped up a bit of chocolate ice cream on the side of it as well. Can’t have too much chocolate over here! YUM!
White Chocolate Bread Pudding
Ingredients
- 2 small loaves French baguette can substitute other bread; about 16-20 ounces total
- 5 cups heavy cream divided
- 2 approx 12 ounces each bags good quality white chocolate chips I like Ghiradelli or Guittard
- 3 eggs
- 2 cups sugar
- 2 Tablespoons pure vanilla extract
Instructions
- Preheat oven to 375°.Tear bread into small pieces. Pour 4 cups of the heavy cream over it and stir well to combine. Set aside for about 5 minutes while you prepare the egg mixture.
- In another bowl (can do this with a stand or hand mixer, if desired), beat together sugar, eggs, and vanilla until smooth. Mix this in with the bread. Add in one bag of white chocolate chips and stir well.
- Pour into greased 13×9 or comparable sized pan. Bake in preheated oven for about 30 minutes. Then reduce heat down to 350° and bake an additional 30 minutes or so, until golden brown through out and center is completely cooked and also golden brown.
- For the glaze: Microwave remaining bag of white chocolate chips with 1 cup heavy cream in 30 second increments, stirring well after each increment. When chips are completely melted, whisk briskly until smooth. Drizzle on top of individual servings of the warm bread pudding. Enjoy!