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
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Preheat oven to 275 degrees F. Pour butter into a 13x9-inch baking pan.
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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.
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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.
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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.
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Top with the rest of the chocolate/egg mixture.
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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.
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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.
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Store leftovers in the fridge for up to 2 days
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Makes 8 servings.
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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.