White Chocolate Bread Pudding (Print Version)

# Ingredients:

→ For the Bread Pudding

01 - 1 pound stale challah or brioche bread, torn into 1-inch chunks (you'll need about 13 to 14 cups)
02 - 5 cups whole milk
03 - 1 cup heavy cream
04 - 6 ounces white baking chocolate, roughly chopped
05 - 6 large eggs, brought to room temperature
06 - 1/3 cup white granulated sugar
07 - 2 tablespoons pure vanilla extract
08 - 1/2 teaspoon salt
09 - 1/2 cup white chocolate chips

→ For the White Chocolate Drizzle

10 - 8 ounces white baking chocolate, chopped into small pieces
11 - 1/2 cup heavy cream
12 - 1/2 teaspoon vanilla extract
13 - a pinch of salt

# Instructions:

01 - Heat your oven to 350 degrees Fahrenheit. Take a 13 by 9 inch baking dish and coat it well with butter or a quick spray of cooking oil so nothing sticks.
02 - Pour the milk and cream into a medium pot, then toss in your chopped white chocolate. Set it over medium heat and stir now and then until everything melts together into a smooth, creamy mixture.
03 - Grab a large bowl and crack in your eggs. Add the sugar, salt, and vanilla, then whisk everything until well combined. Slowly pour in your warm white chocolate mixture while whisking continuously to create a silky custard.
04 - Spread your bread chunks evenly across the bottom of your prepared baking dish. Pour that luscious custard all over the top, then gently toss everything together so each piece gets coated.
05 - Press the bread down gently with the back of a spoon or spatula until most pieces are submerged in the custard. Let the whole thing sit for about 15 minutes so the bread really soaks up all those flavors.
06 - Slide the dish into your preheated oven and bake for 45 to 55 minutes. You'll know it's done when the top turns a beautiful golden brown, it puffs up nicely, and a knife poked into the center comes out clean.
07 - While your pudding bakes, heat the cream in a small pot over medium heat until it just starts to bubble. Remove from heat immediately, then stir in the white chocolate and vanilla. Keep whisking until you have a smooth, glossy sauce.
08 - Once your bread pudding comes out of the oven, you can dust it with a little powdered sugar if you like. Scoop out generous portions while it's still warm, drizzle that heavenly white chocolate sauce over each serving, and top with fresh raspberries or your favorite fruit. Dig in right away!

# Notes:

01 - Day-old or stale bread works best for this recipe because it absorbs the custard without getting too mushy.
02 - Make sure your eggs are at room temperature before mixing to help create a smoother custard.
03 - This dessert is best served warm, right out of the oven, when it's at its most comforting and delicious.

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