White Chocolate Bread Pudding Recipe with Vanilla Sauce
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5.0
18 reviews
Excellent
White Chocolate Bread Pudding Recipe with Vanilla Sauce
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A fabulously easy brioche bread pudding recipe featuring white chocolate chips and a luscious vanilla sauce. This festive dessert is perfect for special occasions!
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Ingredients
For the Brioche Bread Pudding –
- 16 ounce loaf brioche bread
- 1 cup white chocolate chips
- 4 cups Half & Half
- 6 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- Pinch of salt
For the Vanilla Sauce –
- 1 ½ cup heavy cream
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease thoroughly.
- Cut the brioche bread into 1-inch cubes and place in the baking dish. Sprinkle 1 cup of white chocolate chips over the top of the brioche. Then jiggle the pan a little so that some of the white chocolate chips work their way down through the cracks.
- In a large bowl, combine the half-and-half, eggs, granulated sugar, vanilla extract, and pinch of salt. Whisk well until very smooth.
- Pour the cream and egg mixture evenly over the surface of the bread cubes. (At this point, you could wrap and chill the bread pudding for later use. Bake within 2 days.)
- Loosely tent the top with foil and place it in the oven for 45 to 55 minutes, until the center is puffed and the top is golden. If the top doesn’t seem to be turning gold, remove the foil for the last 10 minutes of baking.
- Allow the bread pudding to rest for 10 minutes before cutting and serving.
- For the Vanilla Sauce: Meanwhile, place a small sauce pot on the stovetop over medium-low heat. Pour in the heavy cream, sugar, egg, and cinnamon. Whisk until smooth. Then continue to stir and heat the cream until it starts to simmer lightly around the edge. Do not allow the cream mixture to boil, but simmer on low for 5 to 8 minutes to thicken. Once it is thick, stir in the vanilla extract and remove from heat. (If the sauce boils it will separate and turn clumpy.)
- Cut the bread pudding into squares and serve with a generous drizzle of vanilla sauce over the top.
Notes
- To make ahead without baking, wrap the dish tightly in plastic wrap after pouring on the half & half and egg mixture. Keep in the refrigerator for up to 2 days, then unwrap and bake per the recipe instructions.
- Or you can fully bake the bread, cool, and transfer it to an airtight container or wrap the dish in plastic wrap. Store in the refrigerator and rewarm in the oven before serving.
- Baked brioche bread pudding will keep well in the fridge for up to 4 days. Store the white chocolate vanilla sauce for the bread pudding in a separate container, and also keep it in the fridge for a few days.
- To freeze the baked pudding, cool the dessert completely before transfer to a sealed container. Store in the freezer for up to 2 months. Thaw in the fridge overnight and bake!
Nutrition Information
Show Details
Serving
1pc
Calories
556kcal
(28%)
Carbohydrates
47g
(16%)
Protein
12g
(24%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
225mg
(75%)
Sodium
280mg
(12%)
Potassium
216mg
(6%)
Fiber
0.04g
(0%)
Sugar
30g
(60%)
Vitamin A
1190IU
(24%)
Vitamin C
1mg
(1%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 556kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 225mg | 75% |
| Sodium | 280mg | 12% |
| Potassium | 216mg | 5% |
| Fiber | 0.04g | 0% |
| Sugar | 30g | 60% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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