This white chocolate bread pudding brings homemade magic! The easy recipe combines soft brioche, creamy custard, and a rich white chocolate sauce for a dessert that’s both simple and decadent. Every bite is filled with delightful warmth and sweetness, perfect for any occasion.
White chocolate bread pudding with white chocolate sauce
My white chocolate bread pudding is a true crowd-pleaser that turns simple ingredients into something spectacular.
Imagine soft brioche bread soaked in a sweet white chocolate custard, topped with white chocolate chips, and baked to golden perfection.
Then, everything is drizzled with a velvety, sweet white chocolate sauce. Yumarillo!
This easy dessert is the perfect mix of comfort and indulgence, simple enough for everyday but special enough for holidays and celebrations.
Please see the recipe card at the end of the post for exact ingredient measurements.
- White chocolate: I used white baking chocolate for the custard and then sprinkled the bread pudding with white chocolate chips before baking for an extra dose of chocolatey goodness.
- Brioche bread offers a rich, buttery texture and forms the base of the pudding. Alternatively, use challah, French bread, or another soft, egg-based bread.
- Whole milk provides moisture and creaminess. Feel free to substitute with half-and-half or a mix of milk and light cream for a richer texture.
- Heavy Cream creates a luxurious, velvety texture. For a lighter version, use more whole milk in place of some of the cream.
- Granulated sugar sweetens the dish. If preferred, you can also use light brown sugar for a caramel-like sweetness.
- Eggs help to bind and set the custard.
- Vanilla extract enhances the flavor.
- Salt: A touch of salt balances the sweetness of the pudding.
White chocolate bread pudding sauce
You’ll need heavy cream, white chocolate, and a splash of vanilla to prepare the dreamy white chocolate sauce.
I recommend white baking chocolate over chocolate chips because baking chocolate melts more evenly and will give the sauce a smoother finish.
How to make white chocolate bread pudding
1. Melt white chocolate
- Warm the milk, cream, and white chocolate in a saucepan over medium heat until melted.
2. Mix custard
- In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla.
- Gradually add the white chocolate milk mixture.
3. Assemble bread pudding
- Place the bread cubes into a greased 9×13-inch baking dish baking dish.
- Pour the custard over the bread cubes and gently toss to combine and let soak for 15 minutes.
Bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
5. Make white chocolate sauce
- Heat the cream in a small saucepan on the stove over medium heat.
- Once it starts to boil, take off the stove and add the white chocolate and vanilla.
- Whisk until smooth and melted.
- Dust the bread pudding with powdered sugar if desired
- Scoop out a portion of bread pudding.
- Drizzle each serving with white chocolate sauce and garnish with raspberries or other fruit.
- Serve warm and enjoy!
- Stale bread is best: Use bread that is a day or two old because it absorbs the custard mixture better without getting mushy, creating a lovely, lush texture.
- Don’t skimp on the soaking time: Let the brioche soak in the white chocolate custard for at least 15 minutes. This ensures the bread is thoroughly saturated, resulting in an evenly moist and flavorful pudding.
- Serve warm: White chocolate bread pudding tastes best served warm. If you’ve cooked it ahead of time, gently reheat it in the oven before serving to bring out the flavors and revive the texture.
Experiment with flavors and get creative with add-ins. Dried fruits like raisins, nuts, or even a splash of bourbon or brandy can add unique flavors to your white chocolate bread pudding.
- Spices: For a warm, spiced aroma, season the custard with 1 teaspoon of ground Cinnamon and 1/2 teaspoon of ground nutmeg. You can also use pumpkin pie spice for an autumnal twist.
- Raisins: 1 cup of raisins adds a burst of sweetness and texture. Other dried fruits like cranberries or chopped apricots are also good options.
- Nuts: Sprinkle the bread pudding with ½ cup chopped pecans, walnuts, or almonds for crunch and nuttiness.
- Swap the chocolate: Instead of white, prepare the recipe with milk chocolate or semisweet chocolate.
Raspberry and white chocolate bread pudding is a decadent dessert, perfect to finish any meal. It makes 6 to 10 servings and is a great dish to bring to a potluck.
You can even pass it off as breakfast for a special occasion. This bread pudding + this festive punch is perfect for Christmas morning.
We love the bread pudding with white chocolate bread pudding sauce and an extra sprinkle of white chocolate chips for the ultimate white chocolate experience.
If you want to expand beyond that, here are a few fantastic bread pudding toppings:
- Fruit + Berries: You cannot go wrong with fresh fruit and berries! Raspberry and white chocolate are a dreamy combo, but strawberries, blueberries, cherries, and peach slices are delish too.
- Nuts: Top your white chocolate sauce bread pudding with chopped nuts for a crunchy bite. Pecans, walnuts, hazelnuts, peanuts, slithered almonds, and pistachios are perfect.
- Sauce: You can drizzle the white chocolate bread pudding recipe with condensed milk bread pudding sauce, lemon bread pudding sauce, caramel, or hot fudge sauce.
- Compote: Hand the bread pudding with fruit compote or pie filling. My family loves cherry, peach, and apple pie filling.
- Ice cream or whipped cream are also delicious garnishes. The ice cream/cream melts on warm bread pudding and sinks into every nook and cranny. Yum!
If you want to work ahead, assemble your white chocolate bread pudding, cover it, and refrigerate for up to 24 hours.
This allows the brioche to soak up the custard and create an even richer flavor.
Place the bread pudding on the counter as you preheat the oven, and then bake as indicated.
Store: Once the bread pudding has cooled to room temperature, cover leftovers tightly with plastic wrap or tin foil. Keep it in the refrigerator for up to 5 days.
Freeze: You can also freeze the bread pudding tightly wrapped for up to 3 months. When it’s time to eat, thaw the bread pudding overnight in the fridge.
Reheat: Warm the bread pudding in the oven or microwave until heated through.
More baked desserts
- Hot Dog Bun Bread Pudding
- Bisquick Strawberry Cobbler
- Pillsbury Cinnamon Roll Casserole
- Apple Crumble
- Bisquick Blueberry Cobbler
- Cinnamon Roll Peach Cobbler
- Bisquick Blackberry Cobbler
- Cinnamon Roll Apple Cobbler
- 1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
- 5 cups / 1.2 l / 40 fl oz whole milk
- 1 cup / 240 ml / 8 fl oz heavy cream
- 6 oz / 170 g white baking chocolate, chopped
- 6 large eggs, at room temperature
- 1/3 cup / 100 g / 3.5 oz white granulated sugar
- 2 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup / 100 g / 3.5 oz white chocolate chips
White Chocolate Sauce
- 8 oz / 240 g white baking chocolate, chopped
- 1/2 cup / 120 ml / 4 fl oz heavy cream
- 1/2 tsp vanilla extract
- pinch of salt
- Prep. Preheat the oven to 350°F / 180°C / gas mark 4. Grease a 13 in x 9 in / 33 cm x 23 cm baking dish with butter or cooking spray.
Melt white chocolate. Place the milk, cream, and white chocolate into a medium saucepan. Warm over medium heat on the stove until the white chocolate has fully melted. Stir frequently.
- Mix custard. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Then, gradually add the white chocolate milk mixture.
- Assemble bread pudding. Place the bread cubes into the prepared baking dish. Pour the custard over the bread cubes and gently toss to combine.
- Let soak. Use a spoon or spatula to press down the bread gently so it’s mostly covered and saturated, and let sit for 15 minutes.
- Bake. Bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
- Make white chocolate sauce. Heat the cream in a small saucepan on the stove over medium heat. Once it starts to boil, take off the stove and add the white chocolate and vanilla. Whisk until smooth and melted.
- Serve. Dust the bread pudding with powdered sugar if desired. Scoop out a portion of bread pudding. Drizzle each serving with white chocolate sauce and garnish with raspberries or other fruit. Serve warm and enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 640Total Fat: 46gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 179mgSodium: 297mgCarbohydrates: 40gFiber: 7gSugar: 24gProtein: 16g
What is the best bread for white chocolate bread pudding?
Brioche is ideal for white chocolate bread pudding because of its rich, buttery texture.
Challah, French bread, or any soft, egg-based bread will also work.
Day-old bread is best as it soaks up more custard without becoming too soggy.
How can I tell when my white chocolate bread pudding is done baking?
To check, insert a toothpick or a knife into the center of the bread pudding. If it comes out clean (without wet custard), the pudding is done.
The top should look golden brown, and the custard set but still a bit jiggly.
Why is white chocolate bread pudding so good?
White chocolate goodness: The warm vanilla combined with the rich, creamy texture of the white chocolate custard-soaked brioche creates a rich, comforting taste that evokes feelings of home and nostalgia.
Simple to customize: Whether you want to add raisins for a burst of fruity sweetness, pecans for a nutty crunch, or a dash of cinnamon, this white chocolate bread pudding recipe is wonderfully versatile.
Indulgent yet easy: Despite its luxurious taste and texture, this white chocolate dessert recipe is straightforward to whip up. The simplicity of the prep, combined with the indulgent result, makes it a family favorite.