Rich White Chocolate Dessert

Soaking cubed brioche in white chocolate custard then baking until golden creates bread pudding that's incredibly rich and creamy. The white chocolate melts into the milk and cream mixture, creating custard that transforms day-old bread into something decadent. Drizzling everything with homemade white chocolate sauce takes it completely over the top. This tastes like dessert from a fancy restaurant but comes together with straightforward techniques and ingredients you can find at any grocery store.

Bread pudding became less intimidating after realizing it's essentially just bread soaking in custard and baking. The first time I made this white chocolate version, I was amazed at how the chocolate melts completely into the cream mixture, creating uniform sweetness throughout. Using slightly stale bread actually works better than fresh because it absorbs the custard without turning to mush. Now I purposely buy extra brioche and let it sit out overnight specifically to make this dessert. The white chocolate sauce drizzled over top transforms it from good to restaurant-quality.

Ingredients and Why They Matter

• Brioche bread: (1 loaf, about 1 pound, cubed) - Rich, buttery texture; challah or French bread substitute
• White baking chocolate: (6 ounces, chopped) - Melts into custard; use baking bars, not chips which don't melt as smoothly
• Whole milk: (2 cups) - Base liquid; half-and-half makes it richer
• Heavy cream: (1 cup) - Creates luxurious, velvety texture
• Granulated sugar: (¾ cup) - Sweetens the custard; light brown sugar adds caramel notes
• Large eggs: (4) - Bind and set the custard
• Vanilla extract: (2 teaspoons) - Enhances all other flavors
• Salt: (¼ teaspoon) - Balances sweetness
• White chocolate chips: (½ cup, optional) - Sprinkled on top for extra chocolate
• Heavy cream (Sauce): (1 cup) - Base for the sauce
• White baking chocolate (Sauce): (6 ounces, chopped) - Melts into cream for sauce
• Vanilla extract (Sauce): (½ teaspoon) - Flavors the sauce

How To Make It

Prepare the bread:

Cut the brioche loaf into 1-inch cubes - you should get about 8 cups of bread cubes. If your bread is fresh and soft, spread the cubes on a baking sheet and let them sit out at room temperature for a few hours or overnight to dry out slightly. Stale bread absorbs custard better without becoming mushy. Grease a 9x13-inch baking dish with butter or non-stick spray and set aside. Place all the bread cubes in the prepared dish.

Make the custard:

In a medium saucepan, combine the whole milk, heavy cream, and chopped white baking chocolate. Place over medium heat and cook, stirring frequently, until the white chocolate melts completely and the mixture is smooth and steaming. Don't let it boil - just heat until the chocolate melts and everything combines smoothly. Remove from heat and let cool for about 5 minutes. Meanwhile, in a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined and slightly frothy. The sugar should start dissolving into the eggs.

Combine custard and eggs:

Very slowly pour the warm white chocolate milk mixture into the egg mixture while whisking constantly. Pour gradually in a thin stream - this tempers the eggs so they don't scramble from the hot liquid. Keep whisking continuously as you pour. Once all the milk mixture is incorporated, you should have smooth, creamy white chocolate custard. The mixture should look uniform with no scrambled egg bits.

Soak the bread:

Pour the white chocolate custard over the bread cubes in the baking dish. Use a spatula or your hands to gently toss and press the bread, ensuring every piece gets coated and soaked in custard. Press down gently so the bread is submerged in the liquid. Let it sit at room temperature for at least 15 minutes, occasionally pressing down on any pieces that float to the top. This soaking time is crucial - it allows the bread to absorb the custard thoroughly. If preparing ahead, cover tightly with plastic wrap and refrigerate for up to 24 hours at this point.

Bake:

Preheat your oven to 350°F. If you refrigerated the pudding, let it sit at room temperature while the oven preheats. If desired, sprinkle white chocolate chips over the top of the soaked bread pudding. Bake uncovered for 45-55 minutes until the top is golden brown and puffed, and a knife inserted in the center comes out mostly clean with just a few moist crumbs. The pudding should feel set when you gently shake the pan, not liquidy. If the top browns too quickly before the center cooks through, tent loosely with aluminum foil.

Make the sauce:

While the bread pudding bakes, make the white chocolate sauce. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil - you'll see bubbles forming around the edges. Remove from heat immediately. Add the chopped white baking chocolate and vanilla extract. Let it sit undisturbed for 1 minute to allow the chocolate to soften from the hot cream. Then whisk vigorously until completely smooth with no lumps remaining. The sauce should be silky and pourable. If it seems too thick, whisk in a tablespoon or two more cream.

Serve warm:

Remove the bread pudding from the oven and let it cool for about 10 minutes. Dust with powdered sugar if desired. Scoop portions into serving bowls while still warm. Drizzle generously with the warm white chocolate sauce. Garnish with fresh raspberries, strawberries, or other fruit. Serve immediately, optionally with vanilla ice cream or whipped cream on the side. Leftovers keep refrigerated covered for up to 5 days. Reheat individual portions in the microwave or oven before serving.

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Bread pudding seemed wasteful to me until understanding it was created specifically to use up stale bread that would otherwise be thrown away. In earlier times, nothing was wasted, so yesterday's bread became today's dessert. The French call it pain perdu - "lost bread" - bread that would be lost if not transformed. Now I see it as practical luxury - turning something ordinary into something special. Day-old bread from bakery discount racks works perfectly and costs almost nothing.

Brioche vs Other Breads

Brioche provides rich, buttery flavor and tender texture that creates the most luxurious bread pudding. The eggs and butter in brioche make it naturally rich. Challah works similarly with its egg-enriched dough. French bread or baguette create lighter, crustier texture. Plain white sandwich bread works in a pinch but lacks richness. Croissants make incredibly decadent bread pudding. Each bread creates different results but all work - choose based on what's available and your preference.

Tempering Eggs Technique

Tempering prevents eggs from scrambling when hot liquid is added. Pouring hot milk directly into eggs would cook them instantly into lumps. Instead, add the hot liquid very slowly in a thin stream while whisking constantly. This gradually raises the egg temperature without cooking them. The first addition is most critical - go very slowly until the eggs warm up, then you can pour faster. This technique appears in custards, ice cream bases, and sauces requiring eggs and hot liquid.

White Baking Chocolate

White baking chocolate is pure cocoa butter, sugar, and milk solids designed to melt smoothly. White chocolate chips contain stabilizers that help them hold shape during baking, which prevents them from melting as smoothly. For sauces and custards where you need uniform melting, baking chocolate is essential. Find it near regular chocolate chips in bars or blocks. Chop it finely before melting for fastest, most even melting. Quality matters - cheap white chocolate can taste waxy.

Soaking Time Importance

The 15-minute minimum soaking allows bread to thoroughly absorb custard. Insufficient soaking leaves dry pockets in the finished pudding. The bread should look completely saturated with custard visible throughout. Pressing down occasionally ensures even absorption. Soaking longer - even overnight refrigerated - creates even richer, more uniformly moist results. The bread continues absorbing custard, creating bread pudding with no dry spots anywhere.

Make-Ahead Benefits

Assembling bread pudding ahead improves flavor and texture while eliminating last-minute work. The overnight soak allows bread to absorb custard completely and flavors to meld. Refrigerate assembled pudding covered for up to 24 hours. Let it come to room temperature for 30 minutes before baking, or add 10-15 minutes to baking time if starting cold. This advance preparation makes bread pudding perfect for entertaining - all the work happens ahead, leaving just baking and serving.

Storage and Reheating

Bread pudding keeps refrigerated covered for 5 days, making it practical for dessert throughout the week. The texture becomes denser when cold but revives beautifully when reheated. Reheat individual portions in the microwave for 30-60 seconds or in a 300°F oven for 10-15 minutes until warm. For freezing, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The custard may separate slightly when frozen but still tastes delicious.

Serving Variations

While white chocolate sauce is classic, countless toppings work beautifully. Fresh berries add tartness that balances sweetness - raspberries and white chocolate are a famous pairing. Caramel sauce provides different sweetness. Hot fudge creates chocolate-on-chocolate indulgence. Lemon curd adds bright acidity. Vanilla ice cream melts into warm pudding. Whipped cream provides light contrast. Each topping creates different but equally delicious results.

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This white chocolate bread pudding represents the kind of dessert that tastes expensive and complicated while being secretly straightforward and economical. The combination of rich custard, tender bread, and white chocolate creates indulgence that satisfies sweet tooth cravings completely. When you serve this warm with sauce and watch people's reactions to the first bite, you know you've created something special. Sometimes the best recipes are the ones that transform humble ingredients into impressive desserts, and this bread pudding definitely accomplishes that goal perfectly every single time you make it.

Frequently Asked Questions

→ Can I use regular bread instead of brioche?

Yes, you can use French bread or any sturdy white bread. Brioche and challah work best because they're rich and hold up well when soaked in custard.

→ How do I know when the bread pudding is done?

The top should be golden brown and puffed up. Stick a knife in the center - if it comes out clean, you're good to go.

→ Can I make this ahead of time?

You can prepare it up to the baking step, cover it, and refrigerate overnight. Just add 10 extra minutes to the baking time if going straight from the fridge.

→ What if I don't have stale bread?

Cut fresh bread into cubes and spread them on a baking sheet. Toast in a 300-degree oven for about 10 minutes until slightly dried out.

→ Can I freeze leftover bread pudding?

Yes, wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven or microwave before serving.

→ What can I serve with this dessert?

Fresh berries like raspberries or strawberries pair beautifully. Vanilla ice cream or whipped cream are also great choices.