Food Recipe

Table of Contents

The Delectable Embrace: White Chocolate Bread Pudding

There are some dishes that just feel like a warm hug. For me, that’s White Chocolate Bread Pudding. I remember one particularly chilly autumn evening, the kind where the wind whispers secrets through the nearly bare branches, and a craving for something deeply comforting struck. I had a few loaves of day-old French bread languishing on the counter, and a bag of white chocolate chips I’d picked up on a whim. What followed was pure culinary alchemy – a transformation of humble ingredients into a dessert so luscious, so decadent, it felt like bottling sunshine. The way the creamy white chocolate melted into the custardy bread, creating pockets of pure bliss, is a memory I cherish and recreate every time the season turns cool.

Recipe Overview

Here’s a snapshot of what makes this White Chocolate Bread Pudding a weeknight-dream dessert:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 18
Yield: 1 9×13 inch pan
Dietary Type: Dessert

Ingredients

To create this masterpiece, you’ll need:

1 1/2 loaves French bread, torn into bite-sized pieces
2 sticks (1 cup) butter, divided
1 cup sugar
4 cups whole milk
2 teaspoons vanilla, divided
3 large eggs, beaten
1 teaspoon cinnamon, plus extra for sprinkling
1 (11 ounce) bag white chocolate chips
1/2 cup powdered sugar
6 teaspoons water

Ingredient Notes:

French Bread: Day-old bread is ideal as it will absorb the custard mixture better without becoming mushy. If your bread is fresh, you can lightly toast it in the oven for about 10-15 minutes at 300°F (150°C) to achieve a similar texture.
Butter: This recipe cleverly uses butter in two stages, both for richness in the custard and a luscious glaze. Ensure you have the full cup (two sticks) on hand.
Milk: While whole milk provides the creamiest result, you can use 2% milk if that’s what you have.

Equipment Needed

For this recipe, you’ll want to have the following on hand:

A 9×13 inch baking pan
Microwave-safe bowls
A whisk
A spatula or large spoon
Measuring cups and spoons

Instructions

Embarking on the creation of this delightful bread pudding is straightforward and rewarding. Follow these steps carefully for a truly spectacular outcome:

Prepare the Pan and Bread: Begin by greasing a 9×13 inch baking pan, perhaps with a bit of non-stick cooking spray like Pam. Next, tear your French bread into generous, bite-sized pieces. Arrange these bread pieces evenly in the prepared pan, filling it to create the base of your pudding.
Create the Custard Base: In a microwave-safe bowl, combine 1 stick (1/2 cup) of butter and 1 cup of sugar. Microwave this mixture for 1 minute, or until the butter is melted and the sugar is beginning to dissolve.
Infuse with Flavor: To the melted butter and sugar mixture, add 4 cups of whole milk and 1 teaspoon of vanilla. Stir to combine, then microwave for an additional 2 minutes. This step gently heats the liquid and helps to meld the flavors.
Incorporate the Eggs: In a separate small bowl, whisk 3 large eggs until they are well beaten. Slowly pour the beaten eggs into the warm milk mixture, whisking continuously as you add them. This tempering process helps to prevent the eggs from scrambling.
Soak the Bread: Carefully pour this rich custard mixture evenly over the bread pieces in the 9×13 inch pan. Gently press down on the bread with a spatula or spoon to ensure all pieces are moistened and beginning to absorb the custard.
Add the Cinnamon: Now, for that warming spice! Sprinkle 1 teaspoon of cinnamon generously over the entire surface of the bread pudding. For an extra burst of flavor, feel free to add a few extra dashes, as I often do.
Bake to Perfection: Preheat your oven to 350°F (175°C). Once preheated, place the pan in the oven and bake for 45 minutes. You’ll know it’s ready when the pudding is set, puffed up, and the edges are golden brown. A knife inserted into the center should come out relatively clean, with perhaps a few moist crumbs attached.
Prepare the White Chocolate Glaze: While the bread pudding is baking or immediately after it comes out, it’s time to create a luscious topping. In another microwave-safe bowl, melt the remaining 1 stick (1/2 cup) of butter along with half of the bag of white chocolate chips (approximately 5.5 ounces). Microwave these in short intervals (e.g., 30 seconds), stirring between each interval, until smooth and fully melted. Be cautious not to overheat white chocolate, as it can seize. Refer to the melting directions on your specific white chocolate chip bag for guidance.
Finish the Glaze: To the melted butter and white chocolate mixture, add the remaining 1 teaspoon of vanilla, 1/2 cup of powdered sugar, and 6 teaspoons of water. Stir this mixture very well until it is smooth and glossy.
Glaze and Serve: Pour this warm, creamy white chocolate glaze evenly over the hot bread pudding. Allow it to settle for a few minutes.
Enjoy! Serve the White Chocolate Bread Pudding warm, and prepare for delighted reactions.

Make-Ahead Note: This bread pudding is wonderful made ahead of time. Prepare it up to step 7, then cover and refrigerate. When ready to serve, bake as directed, adding an extra 5-10 minutes to the baking time if coming from a cold state. You can also gently reheat portions after they’ve been baked and cooled.

Expert Tips & Tricks

As a seasoned chef, I’ve learned a few tricks to elevate this already fantastic dessert:

Bread Texture is Key: Don’t underestimate the power of slightly stale bread. It’s crucial for the pudding to absorb the custard without turning to complete mush. If your bread is very fresh, gently toasting it is your best friend.
Don’t Over-Whisk the Eggs: When adding the eggs to the milk mixture, whisking just until combined is sufficient. Over-whisking can incorporate too much air, leading to a less dense, more eggy texture.
Test for Doneness Carefully: While a knife test is a good indicator, a slight wobble in the center is acceptable, as it will continue to set as it cools. Overbaking can result in a dry pudding.
White Chocolate Quality Matters: Use good quality white chocolate chips for the glaze. The flavor will be more pronounced and the melting consistency will be smoother.
Warm Glaze Application: Pouring the glaze over the hot pudding allows it to melt slightly and spread beautifully, creating that signature glossy finish.

Serving & Storage Suggestions

This White Chocolate Bread Pudding is best served warm, straight from the oven or gently reheated. It’s delicious on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it to an entirely new level of indulgence.

For storing leftovers:

Room Temperature: It’s best to refrigerate this dessert due to the egg and dairy content. Avoid leaving it at room temperature for more than two hours.
Refrigeration: Cover the pan tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for 3-4 days.
Freezing: While possible, the texture might change slightly upon thawing. If you wish to freeze, ensure it’s completely cooled, then wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, you can place individual portions in the microwave for 30-60 seconds, or warm the entire pan (covered with foil) in a 300°F (150°C) oven until heated through.

Nutritional Information

Here’s an estimated nutritional breakdown per serving (assuming 18 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	488 kcal
Total Fat	17.4 g	26%
Saturated Fat	10.1 g	50%
Cholesterol	67.5 mg	22%
Sodium	574.3 mg	23%
Total Carbohydrate	70.5 g	23%
Dietary Fiber	2.1 g	8%
Sugars	21.8 g	87%
Protein	13.5 g	26%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderfully classic, here are a few ideas for variations:

Dark Chocolate Twist: Swap out half of the white chocolate chips for dark or semi-sweet chocolate chips for a more complex chocolate flavor.
Berry Boost: Fold in a cup of fresh or frozen berries (like raspberries or blueberries) into the bread mixture before pouring the custard.
Nutty Crunch: Add a 1/2 cup of chopped toasted pecans or walnuts to the bread mixture for a delightful textural contrast.
Boozy Indulgence: For an adult version, add a tablespoon or two of rum or brandy to the custard mixture.

FAQs

Q: Can I use a different type of bread?
A: While French bread is ideal due to its texture and crust, challah or brioche would also work well, offering a richer base.

Q: My bread pudding seems too dry. What went wrong?
A: This can happen if the bread is too dry to begin with, or if the custard mixture didn’t fully saturate the bread. Ensure you’ve torn the bread into manageable pieces and gently pressed it into the custard. You might need to add a touch more milk to the custard next time.

Q: How can I tell if the bread pudding is fully cooked?
A: The pudding should be puffed, golden brown around the edges, and the center should be set but may have a slight wobble. A knife inserted near the center should come out mostly clean.

Q: Can I make this without a microwave?
A: Absolutely. You can melt the butter and sugar for the custard base in a saucepan over low heat. For the glaze, you can melt the butter and chocolate in a double boiler.

Q: Is it possible to make this gluten-free?
A: Yes, by using gluten-free bread specifically designed for puddings or toasting your gluten-free bread well to achieve a similar texture.

A Sweet Conclusion

There’s a simple magic in transforming humble ingredients into something truly special, and this White Chocolate Bread Pudding does just that. It’s a dessert that whispers comfort and shouts indulgence, perfect for cozy evenings, festive gatherings, or any moment that calls for a touch of sweetness. I encourage you to try it, savor its creamy, decadent layers, and perhaps even discover your own cherished memory with each spoonful. It pairs beautifully with a rich coffee or a delicate herbal tea, making it a complete sensory experience. Happy baking!

White Chocolate Bread Pudding Recipe