White Chocolate Bread Pudding Recipe with Vanilla Sauce
User Reviews
5
White Chocolate Bread Pudding Recipe with Vanilla Sauce
Description
Starting with brioche bread cut into one-inch cubes, the pudding is layered with white chocolate chips which melt partly during baking, infusing the custardy pudding with sweetness and creamy texture. The custard consists of half-and-half, eggs, sugar, and vanilla extract, creating a soft and moist bread base once baked. The baking dish is covered loosely with foil to prevent over-browning and baked until the center is set and the top golden.
The vanilla sauce is prepared separately with heavy cream, sugar, egg, vanilla, and a hint of cinnamon, whisked smoothly and served warm alongside the pudding. This pairing elevates the dessert by adding a creamy, gently spiced component.
Prep can be done ahead by assembling the pudding and chilling up to two days prior to baking, which allows flavors to meld. After baking, leftovers keep well refrigerated for several days and can be reheated gently. The pudding and sauce freeze well if properly stored, extending their shelf life.
Ingredients
For the Brioche Bread Pudding –
- 16 ounce brioche bread loaf
- 1 cup white chocolate chips
- 4 cups half-and-half
- 6 large egg
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- Pinch 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
- The bread pudding can be assembled and refrigerated up to 2 days before baking to develop flavors.
- Store baked bread pudding in the refrigerator for up to 4 days and reheat in the oven before serving.
- Keep the vanilla sauce separate in the refrigerator and use within a few days for best quality.
- Freeze baked pudding in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
