White Chocolate Bread Pudding
There are tons and tons of bread pudding recipes out there and lots of them are white chocolate bread pudding so I wondered if this would be a post that would have any interest. BUT, when I made said White Chocolate Bread Pudding, I KNEW it was a great post idea! There are a couple of restaurants that do it around town and both are AH-mazing so I was a little timid to try. However, my best friend (I have 4 of them excluding the Husbee…I think it’s super important to have close girlfriends…they can be your sanity at times and mine bring me so much love and joy…ok I’ll stop the rambling, you know who you are) makes her version of White Chocolate Bread Pudding and we had planned for her to come over and make this awesome dessert and I would feature her while the husbands watched football. It didn’t work as planned. She had a death in the family and had to leave town. With her gone I was still a little apprehensive but decided to try it. What’s the worst than can happen, right? I throw it out. But that didn’t happen. It was super awesome and I will definitely make it again. So thanks, Jewels for the idea and inspiration. We missed you!
We did have some friends over though and one of them works in one of the restaurants that makes the Ah-mazing White Chocolate Bread Pudding. She (she’s another one of my besties!) said they won’t give her the recipe but she sneaks around the corner and tries to spy on the kitchen staff to find out what’s in their recipe. One thing she told me was that they sprinkle powdered cocoa, brown sugar and cinnamon on top and it gives it this gooey but crunchy top. I tried it and it was like the icing on the cake! Thanks Bran Muffin!
So let’s get into it I guess? The recipe, since my Jewels was gone, came from THE cookbook that I get a lot of my Cajun recipes from for Fun Cajun Friday. This cookbook (you can read the story here) has 4, yes FOUR bread pudding recipes. So when I wondered if I should do this post for Fun Cajun Friday, I went to see what I could find. My questions were answered. There were 4! That’s a lot I think. Cajuns love their bread pudding.
I started with day old bread from the bakery. I bought a sourdough loaf because of the consistency. It’s dense and has a great flavor but you could use anything. The actual recipe (I really only used it as a base since I changed up so much but they recipes are really old) calls for hamburger buns! I am positive any bread would work, it just needs to be dried out a little. Jewels lets hers sit out for a few days and she says her pudding is really, really dense. I didn’t and mine was wonderful so you have choices here and if you find yourself with super old bread (not molded of course) it’s still an option that will work beautifully!
The ingredients are fairly simple really, cream, condensed milk, white chocolate chips, butter, bread, sugar, eggs…all the bad things that taste soooo good together.
I tore the bread into pieces but some people cut the crusts off and layer the bread in whole slices. It’s up to you. I was surprised at how simple the recipe was. There are a few steps but nothing is difficult or too time consuming.
I melted most of the ingredients and poured them over the bread and let it sit and get all gushy for about 30 minutes. I wish I had more pictures. I thought friends coming over would be a good idea and it was but I got caught up laughing and having fun cooking and didn’t take many, sorry!
Once your bread has had time to sit for a while and relax, whip up more sugar, cream and butter with the egg yolks and stir into the bread mixture and bake. That’s really about it. Here’s your directions.
White Chocolate Bread Pudding
- half a loaf or about 5 slices of day old bread any variety (I used sourdough)
- 1 can sweetened condensed milk
- 2 cups plus 1/2 cup of cream
- 2 sticks of butter divided
- 1/3 cup of sugar
- 4 egg yolks
- 1 1/2 bag white chocolate chips
- 3 teaspoons powdered cocoa
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- whip cream, berries optional (but add oh so much to this dish)
- serve with ice cream ( a must really)
I used an 8×8 pyrex dish and it bubbled over so when making this again I would use a 9×13 I think. Tear bread and place in a large bowl and set aside. Over a double boiler or a pot with a smaller glass or metal bowl atop seen here, melt together condensed milk, 2 cups of cream, 1 stick of butter and white chocolate chips until creamy. Pour over bread and let sit for 30 minutes to an hour. Pre-heat oven to 350 degrees. Cream together 1/3 cup of sugar and 1 stick of butter until fluffy. Slowly add egg yolks one at a time alternating with 1/2 cup of cream just until incorporated. Stir in bread mixture and pour into baking dish. The bread should be almost covered completely. If not, float a little cream on top. In a small bowl, mix together cocoa, brown sugar and cinnamon and sprinkle over the top. Bake for 40 minutes to 1 hour. I baked mine for 40 minutes but I have a super hot oven. The inside will be gooey. Serve with whipped cream, berries and vanilla ice cream. Warning: this dish does not come out pretty. I was slightly alarmed but Brandi, my friend who works in the restaurant said theirs comes out fairly scary also so don’t worry. You can pretty it up when you serve it if you have time. Although once you dig in, it won’t matter what it looks like I promise!
Do you have a favorite bread pudding recipe?