White Chocolate Bread Pudding {Recipe}

I love that my friends, family and now Facebook friends are leading us to their favorite sweet spots and recipes.  I say, keep ’em coming!  This one comes from a Facebook Pal’s family archives.  She grew up in New Orleans where Bread Pudding is a staple and family classic.

I made this beauty, White Chocolate Bread Pudding, for my Dad’s Birthday, not actually knowing it was his favorite dessert.  The smell this recipe generates in your house is enough of a reason to whip it up, even if you didn’t eat it.  Which would be a sin, BTW- 11th Commandment – “Thou shall always eat bread pudding when it has been made

White Chocolate Bread Pudding

Tip:  For better bread pudding make it ahead of time and allow it to soak overnight in the fridge before baking.  Also, you can buy French bread that is fresh and to speed up the “staleness” of it, cut it up into tiny pieces and bake in the oven at a very low temp.  Or leave it cut into pieces on the counter overnight and uncovered.

1 large loaf of stale French Bread, cubed

16 oz Heavy Cream

16 oz Milk (skim is fine)

2 bags of white chocolate chips

1 cup of sugar

1 tsp vanilla extract

2 eggs

Put the chips, milk and cream in a microwave safe container.  Microwave on high, stirring every 30 seconds-1 minute, until chips are melted and mixture is combined.  In a separate bowl mix the eggs, sugar and vanilla.  Slowly add the cream mixture to the egg mixture – mix until combined.  Place the stale bread cubes in a large baking dish.  Pour the mixture over the bread and make sure each piece is coated.  Cover and refrigerate overnight (for best results).  Preheat oven to 325.  Take mixture out of the fridge and stir to evenly coat.  Place in the oven, uncovered for about 30 minutes until lightly browned.

Serve yourself up several portions…(my instructions)

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1 Comment

  • February 27, 2012

    Yvette ~ Muy Bueno

    I’m planning on making this! I LOVE bread pudding and this sounds amazing! YUM!