White Chocolate Bread Pudding Recipe
Recipe courtesy of Marie Oates
Level: Easy
Yield: 16 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 16 servings
Calories: 498
Total Fat: 33 g
Saturated Fat: 18 g
Carbohydrates: 44 g
Dietary Fiber: 1 g
Sugar: 31 g
Protein: 9 g
Cholesterol: 166 mg
Sodium: 151 mg
Total: 1 hr 40 min
Prep: 40 min
Cook: 1 hr
Ingredients ()
- 1 vanilla bean, split
- 8 large eggs
- 1 loaf Brioche, Challah, or other sweet bread
- 4 ounces butter, melted
- 16 ounces white chocolate, chopped
- 2 cups milk
- 2 cups heavy cream
- 2/3 cups sugar
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Directions
- Preheat oven to 325 degrees.
- Dice the brioche loaf into 1 inch cubes. Place in a 2 quart baking dish. Drizzle with melted butter. Mix the chopped white chocolate with the bread cubes.
- Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Slowly add the hot milk mixture to the eggs, stirring constantly. Avoid whisking vigorously to prevent excess foam on the custard. Skim off any foam that forms. Strain the custard over the bread and chocolate. Let sit for 10 minutes to allow the custard to soak into the bread.
- Place the baking dish inside a larger pan. Pour hot water into the larger dish until it reaches 1 inch up the sides. Bake the bread pudding for about 45 minutes to 1 hour, until the custard is set and the brioche is golden.
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