White Chocolate Bread Pudding: A Carnival Cruise Line Classic

The salty tang of the ocean breeze, the gentle rocking of the ship, and the sweet, comforting aroma wafting from the buffet – these are the sensory memories that often come to mind when thinking about a cruise. For me, one particular fragrance stands out, a decadent whisper of pure indulgence that was a hallmark of many a Carnival cruise: their White Chocolate Bread Pudding. It wasn’t just a dessert; it was an experience, a warm hug on a plate that became a ritual, something I’d eagerly anticipate after a day of sun and sea. The creamy, custardy base studded with pockets of melted white chocolate, all infused with the familiar, comforting flavor of day-old bread – it’s a symphony of textures and tastes that still transports me back.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 10
• Yield: 1 large bread pudding
• Dietary Type: Dessert

Ingredients

This recipe is surprisingly straightforward, relying on simple, pantry-staple ingredients that come together to create something truly special. The magic lies in the balance of textures and the rich, creamy embrace of white chocolate.

• 1 loaf white bread (preferably day-old, for best results)
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 5 large eggs
• 1/4 lb butter
• 1 lb white chocolate (chopped or chips)

Ingredient Notes:

• Using day-old bread is crucial. It absorbs the custard mixture more readily and prevents the pudding from becoming too soggy or mushy. If your bread is fresh, you can lightly toast slices in a low oven for about 10-15 minutes until slightly dried out.
• For the white chocolate, a good quality baking bar or chips will work beautifully. The premium varieties will yield a richer flavor.

Equipment Needed

You won’t need a host of fancy gadgets for this comforting classic. Most of what you’ll need is likely already in your kitchen.

• Large mixing bowls
• Whisk
• Saucepan
• Double boiler (or a heatproof bowl set over a saucepan of simmering water)
• 9×13 inch baking dish (or similar sized oven-safe dish)
• Larger roasting pan (for the water bath)
• Oven

Instructions

The process is a delightful dance of melting, mixing, and baking, culminating in a dessert that’s both rustic and elegant. Follow these steps carefully, and you’ll be rewarded with a truly exceptional bread pudding.

1. Prepare the Bread: Begin by removing the crusts from your white bread. This is an optional step for purists, but it does contribute to a smoother texture. Tear or cut the bread into bite-sized pieces and place them into a large mixing bowl.
2. Heat the Dairy: In a saucepan, gently heat the milk and heavy cream over medium heat. You want to warm them through, but not bring them to a boil.
3. Soak the Bread: Pour the heated milk and cream mixture over the white bread pieces in the bowl. Let the bread soak for about 5-10 minutes, or until it has softened and absorbed most of the liquid.
4. Achieve Desired Texture: Using a fork, a potato masher, or even your hands (if you don’t mind getting a little sticky!), gently break down the soaked bread. You want to reduce the pieces to the size you desire for your pudding – some like it chunky, others prefer a smoother, more custardy consistency. Don’t over-mash it into a paste; some texture is desirable.
5. Melt the Chocolate and Butter: While the bread is soaking, prepare your white chocolate and butter. Place the butter and the chopped white chocolate in a double boiler over simmering water. Stir gently and continuously until both are completely melted and smooth. Alternatively, you can melt them in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the white chocolate, as it can seize.
6. Combine Mixtures: Add the melted white chocolate and butter mixture into the bread mixture. Stir until well combined.
7. Prepare the Custard Base: In a separate, clean mixing bowl, whisk together the sugar and eggs until the mixture is creamy and pale yellow.
8. Integrate Custard: Gradually add the egg and sugar mixture to the bread and chocolate mixture. Stir gently until everything is uniformly incorporated.
9. Prepare for Baking: Preheat your oven to 360°F (182°C). Generously butter your 9×13 inch baking dish. Pour the bread pudding batter into the prepared dish, spreading it evenly.
10. Create a Water Bath (Bain-Marie): Place the buttered baking dish into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the bread pudding dish. This water bath ensures gentle, even cooking and prevents the edges from overcooking.
11. Bake to Perfection: Carefully place the roasting pan with the water bath and bread pudding into the preheated oven. Bake for 45 minutes, or until the center is set. You can test for doneness by gently shaking the pan; the center should jiggle slightly but not be liquid. A knife inserted near the center should come out mostly clean.
12. Cool and Serve: Once baked, carefully remove the bread pudding from the oven. Let it rest in the water bath for about 10 minutes, then carefully lift the baking dish out of the roasting pan. Allow the bread pudding to cool slightly before serving.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate a good dish to a truly memorable one. Here are some of my favorite tips for making this white chocolate bread pudding shine:

• Bread Choice: While standard white bread is perfect, consider using brioche or challah for an even richer, more decadent bread pudding. The eggy, slightly sweet nature of these breads complements the white chocolate beautifully.
• Texture Control: If you prefer a smoother bread pudding, you can blitz the soaked bread in a food processor for a few pulses before adding the chocolate and egg mixtures. For a chunkier pudding, simply break the bread apart with your hands.
• Preventing Seizing: When melting white chocolate, especially if you’re not using a double boiler, be patient. White chocolate is more delicate than dark or milk chocolate and can “seize” (become grainy and stiff) if overheated or exposed to water. Ensure your bowls and utensils are completely dry.
• Flavor Boosts: For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the egg and sugar mixture, or a pinch of cinnamon to the dry bread mixture before adding the liquids. A splash of rum or a liqueur like Grand Marnier can also add a sophisticated note.
• Golden Top: If you like a slightly crisped top, you can briefly place the pudding under the broiler for 1-2 minutes at the very end of baking, watching it very closely to prevent burning.

Serving & Storage Suggestions

This White Chocolate Bread Pudding is a star on its own, but it also pairs beautifully with a simple dusting of powdered sugar, a dollop of freshly whipped cream, or a drizzle of raspberry coulis. For an extra special touch, serve it warm with a scoop of vanilla bean ice cream.

• Serving: Serve warm. The creamy interior and slightly caramelized edges are at their best when enjoyed shortly after baking.
• Storage: Leftovers can be stored, covered tightly with plastic wrap or foil, in the refrigerator for up to 3 days.
• Reheating: To reheat, gently warm individual portions in the microwave, or place the entire dish (if there are significant leftovers) in a low oven (around 300°F / 150°C) for about 10-15 minutes until warmed through. You can also enjoy it chilled, which offers a different, but equally delightful, texture.

Nutritional Information

This delightful dessert is a treat, and while precise nutritional information can vary based on specific ingredients and portion sizes, here’s an estimated breakdown:

Nutrient	Amount per Serving	% Daily Value
Calories	667 kcal	33%
Total Fat	38.5 g	59%
Saturated Fat	22.4 g	111%
Cholesterol	175.9 mg	58%
Sodium	514.6 mg	21%
Total Carbohydrate	70.3 g	23%
Dietary Fiber	1.2 g	4%
Sugars	44.1 g	176%
Protein	11.8 g	23%

Note: These values are estimates and can vary based on the specific brands and types of ingredients used.

Variations & Substitutions

While the classic Carnival recipe is perfection, feel free to explore variations:

• Dark or Milk Chocolate: Substitute half of the white chocolate with dark or milk chocolate chips for a more intense chocolate flavor.
• Citrus Zest: A bit of orange or lemon zest added to the batter can provide a bright counterpoint to the richness of the white chocolate.
• Nutty Addition: Toasted pecans or walnuts can be folded into the batter for added crunch and flavor.
• Dairy-Free: While challenging to replicate the exact richness without dairy, you could experiment with full-fat coconut milk and a dairy-free white chocolate alternative, though results will vary.

FAQs

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to a day in advance and store it covered in the refrigerator. Bake it as directed, perhaps adding a few extra minutes to account for it being chilled.

Q: What kind of bread is best for bread pudding?
A: Day-old white bread is ideal because it has dried out slightly and will absorb the custard mixture without becoming mushy. Brioche or challah also work wonderfully for a richer flavor.

Q: My bread pudding looks a bit too liquidy after baking. What went wrong?
A: This usually means it needs a little more time in the oven. The center can continue to set as it cools, but if it’s visibly unset, return it to the oven for another 5-10 minutes.

Q: Can I make individual servings instead of one large dish?
A: Absolutely! Pour the batter into greased ramekins or muffin tins. Baking time will be significantly reduced, likely around 20-30 minutes, so keep a close eye on them.

Q: What kind of sauce is traditionally served with this?
A: While it’s delicious on its own, a warm vanilla crème anglaise or a simple caramel sauce are classic accompaniments that enhance the creamy, sweet profile.

Final Thoughts

This White Chocolate Bread Pudding is more than just a recipe; it’s a sweet portal to cherished memories. It embodies the joy of simple pleasures, the comfort of familiar flavors, and the magic of a well-executed classic. Whether you’re recreating a taste of your favorite vacation or embarking on a new culinary adventure, I encourage you to try this beloved dessert. It’s a dish that consistently brings smiles and is perfect for sharing with loved ones, perhaps with a mug of hot coffee or a chilled glass of dessert wine. Enjoy every creamy, decadent spoonful!