White chocolate bread pudding

This white chocolate bread pudding turned my husband into a believer! He previously did not like bread pudding but was converted after eating this.

white chocolate bread pudding

Sometime earlier this year, a few of my coworkers invited me to dinner. My husband was out of town, so it was just Addie and I at home. I told my coworkers that I may try to stop by but would need to take Addie with me. They were kind enough to welcome her to the party and asked me to please bring her to dinner.

white chocolate bread pudding

We kept our promise and stopped by the dinner after our evening activities. Addie had such a great time meeting everyone, and they all enjoyed talking with my daughter.

While we did not stay for dinner with everyone, my coworkers invited Addie to order some dessert. After contemplating long and hard, Addie finally decided on the white chocolate bread pudding. It was heavenly. I vowed to recreated it for her sometime but took a long time to make good on my promise.

white chocolate bread pudding

One weekend, I finally bought all the ingredients needed for the bread pudding. My husband wasn’t thrilled with the idea because he was not a fan of bread pudding. The types he’s had have been dry and hard. This bread pudding, however, completely reversed his sentiments about the dessert. He said that he loved how soft and pillowy it was, and he enjoyed the white chocolate sauce that I topped it off with. In fact, he scored this a 12 out of 10 on the unofficial Eva Bakes dessert grading scale. I gave this a 10 out of 10, and I believe Addie gave it a million out of 10.


white chocolate bread pudding

White chocolate bread pudding

This bread pudding contains oodles of white chocolate and is also topped with a decadent white chocolate sauce. It's amazing right out of the oven!
Prep Time15 minutes
Cook Time1 hour
Resting time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Other
Servings: 9
Author: Eva Bakes


Bread pudding

  • 1 Tablespoon unsalted butter for greasing the pan
  • 16 ounces French brioche cut into 1 inch pieces
  • 1 and ½ cups whole milk
  • ½ cup heavy cream
  • cup granulated sugar
  • 6 ounces white chocolate chopped finely
  • 4 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract

White chocolate sauce

  • ¼ cup heavy cream
  • 2 ounces white chocolate chopped finely


  • Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" pan with the butter and set aside.
  • Place the cubed bread pieces on a large rimmed baking sheet. Make sure to leave room between each piece of bread. Bake in your preheated oven for 10 minutes or until the tops become golden brown. Once bread is browned, remove the sheet from the oven and allow it to cool. Turn the oven off for now.
  • In a medium sized saucepan set over medium heat, warm the milk, cream and sugar until just scalding (do not let it boil). Remove the saucepan from the heat and stir in the white chocolate until smooth. Allow it to cool slightly.
  • In a large bowl, whisk the egg yolks and eggs. Slowly drizzle in the warm milk mixture and stir constantly so the eggs don't scramble. Add the vanilla and mix well.
  • Toss in the bread and mix well so each piece of bread gets coated in the milk. Allow it to sit for 30 minutes or so. Mix the bread around a few times during the wait time so each piece of bread gets to sit on the bottom of the bowl.
  • Preheat your oven again to 350 degrees F. Transfer the bread to your prepared baking pan and bake in your preheated oven for 30 minutes.
  • Remove the pan from the oven and allow the bread to cool for 15 minutes.
  • Meanwhile, make the white chocolate sauce. In a small saucepan (or in a microwave-safe bowl or measuring cup), scald the heavy cream. Then add in the chopped white chocolate and whisk vigorously until smooth.
  • Cut the bread pudding into slices and pour some sauce over the top. Serve immediately. The bread pudding is best served warm and will be even better with a scoop of vanilla ice cream.


Leftovers should be stored, covered, in the refrigerator. They are best reheated in the oven and drizzled with a bit of sauce so it doesn't dry out.
Source: Barely adapted from Serious Eats


  1. jannie V Burkeen
    September 29, 2019 / 2:27 pm

    i cannot wait to try this, it looks so delicious.
    i love your website. thank-you jannie burkeen

    • evabakes
      September 29, 2019 / 5:23 pm

      I hope you enjoy it – we devoured this in no time!

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