White Chocolate Bread Pudding recipe is an incredibly rich and delicious dessert. This bread pudding is so soft and so moist that it kind of taste like a tres leches cake. White Chocolate Bread Pudding makes a great holiday dessert to serve your family and friends.
- 3 tablespoons butter or margarine, melted
- 3 cups heavy cream
- 10 ounces white chocolate
- 1 cup milk
- 1/2 cup granulated sugar
- 2 eggs
- 8 egg yolks
- 24- inch loaf of stale French bread (or Fresh French bread sliced and dried in a 275 F. oven)
- 8 ounces white chocolate
- 3 ounces heavy cream
- 1/2 ounce dark chocolate, grated
Preheat oven to 275 degrees F. Pour butter into a 13x9-inch baking pan.
In the top of a double boiler over hot water, combine cream and white chocolate; stir until white chocolate is melted. Remove from heat and set aside.
In the top of another double boiler over hot water, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the chocolate mixture.
Place the bread slices into prepared baking pan. Pour 1/2 of the white chocolate/egg mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture.
Top with the rest of the chocolate/egg mixture.
Cover with aluminum foil and bake approximately 1 hour. Remove the foil an bake for an additional 15 minutes or until set and golden on top. You do not want brown, just lightly golden.
To serve, cut into squares or slices and put into individual serving dishes. Serve warm with White Chocolate Sauce and garnish with grated dark chocolate.
Store leftovers in the fridge for up to 2 days
Makes 8 servings.
In the top of a double boiler over hot water, melt white chocolate. Remove from heat and mix in heavy cream. Spoon over bread pudding.
Source: The recipe is by Chef Dick Brennan from The Palace Cafe located on New Orleans’ Canal Street. Photo taken at The Palace Café.