This tasty dessert is everything we love about bread pudding, but with a modern twist.
Bread pudding is one of those desserts that’s really comforting. Eating this treat is like getting a warm hug from a loved one. It may seem like an old fashioned recipe to some, but we like to think of it as more of a classic that never really goes out of style. And, this bread pudding recipe has a special twist that makes it all the more delectable: white chocolate.
The 3 things that really make this bread so tasty are the ingredients heavy cream, white chocolate and cardamom. The cream and the white chocolate add a silky texture and that rich, buttery vanilla flavor. And, the cardamom adds just a little bit of dimension to the flavors of this bread pudding.
To make this bread pudding you’ll need to chop up some stale bread into 1-inch cubes for this. You can tear the bread instead if you’d like. My mom always went for the more rustic look and I go back and forth on which way I prefer.
The drier the bread the better it will soak up the sauce, so it’s best not to start with fresh bread in this instance. If all you have is fresh you can dehydrate the bread in the oven by placing slices of bread on baking sheets and baking for 50 minutes at 200˚F.
You can use any bread you like but breads with lighter flavor and texture -like challah, French bread, or plain white bread- won’t compete with the white chocolate flavor in the finished dessert.
Next you create the binder for the bread pieces which is made by heating cream with milk and sugar in a large saucepan, then stirring constantly until the sugar is dissolved. Once this is removed from the heat source you’ll whisk in 2 cups of the white chocolate chips until they are completely melted.
Once this mixture has cooled for 10 minutes then you whisk in 7 egg yolks and 2 eggs into the white chocolate mixture. Add in the vanilla and cardamom and then pour this over the bread cubes and allow the bread to soak up the sauce in the fridge for about 30 minutes.
Bake the bread pudding in a 9”x13” baking dish covered for 30 minutes, then remove the cover and bake for 10-15 minutes more or until the top is beginning to brown.
While the bread pudding is baking create a sauce by melting the remaining white chocolate chips in 30-second intervals in the microwave and then pour in the remaining cream and mix until a smooth sauce forms.
Pour the white chocolate sauce over individual servings and garnish with berries if you’d like. This tasty dessert is everything we love about bread pudding, but with a modern twist of delicate and indulgent white chocolate.
White Chocolate Bread Pudding
serves 8 Prep 30m Cook 45m
- 7-8 cups stale bread, cut into 1-inch cubes
- 3 1/2 cups heavy cream, divided
- 1 cup milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cardamom
- 3 cups white chocolate chips, chopped and divided
- 7 egg yolks
- 2 eggs
- Preheat oven to 350°. Grease a 9”x13” baking dish.
- Combine 3 cups of the cream with milk and sugar in a large saucepan. Bring to simmer over medium heat, stirring constantly until sugar is dissolved. Remove from heat and whisk in 2 cups of the white chocolate chips until they are melted and fully incorporated. Allow to cool for 10 minutes.
- In a large bowl combine egg yolks and eggs, then slowly whisk in warm white chocolate mixture. Whisk in vanilla and cardamom.
- Fold in the bread cubes and place in refrigerator for 30 minutes so that the bread can absorb the liquid.
- Pour bread mixture into pan and bake covered for 30 minutes. Remove foil or lid and bake for 10-15 minutes more until top begins to brown.
- In a microwave safe bowl melt remaining white chocolate chips in 30-second intervals, stirring between each time. Add 1/2 cup cream and stir until combined to make a sauce. Pour sauce over individual servings of bread pudding. Garnish with berries if desired (optional).
Recipe adapted from Cakes Cottage.