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white chocolate bread pudding
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3.56 from 9 votes

White Chocolate Bread Pudding

Prep Time20 mins
Cook Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: best dessert, bread pudding, cake, chocolate, chocolate cake, dessert, desserts, New Orleans Dessert, white chocolate bread pudding, whtie chocolate
Servings: 12 servings
Calories: 645kcal
Author: Diane Roark


  • 9x13 baking dish


  • 12 inches French Bread sliced into 1/4 inch pieces, 5 cups total
  • 3 cups heavy cream
  • 12 ounces white chocolate I use Ghiradelli
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 8 egg yolks
  • 2 whole eggs
  • 12 ounces white chocolate
  • 4 ounces heavy cream


  • Preheat oven to 275 degrees.
  • Bake the French bread on a large baking sheet in the oven for 15 minutes to dry it.
  • The recipe says to warm the heavy cream in a saucepan over medium heat. Bring the cream to a boil.
  • Once the cream starts boiling, remove it from the heat immediately. I use a large microwave safe measuring cup to measure the heavy cream and then bring it to a boil in the microwave. It will take about 3 minutes.
  • As soon as you see it beginning to boil, turn the microwave off. I like heating my milk this way because I know it will not stick to the bottom of the pot and burn. Use extreme caution when removing the heavy cream from the microwave.
  • Stir the heavy cream before removing it from the microwave; this will release any air bubbles that might pop.
  • After removing the heavy cream from the microwave, add the white chocolate and stir until the chocolate has melted.
  • In a double boiler, heat the whole milk, sugar, eggs, and egg yolks until warm.
  • Very slowly add the egg mixture into the heavy cream mixture while whisking quickly as it is being poured in.
  • Layer all the bread in a 9x13 inch pan or layer ramekins 3/4 full of sliced dried bread.
  • Pour half of the custard over the bread and allow a few minutes for the bread to soak up all the custard.
  • Pour the remaining mixture over the top.
  • Cover with aluminum foil and bake at 275 degrees for 1 hour.
  • Remove the foil from the bread pudding after 1 hour and bake an additional 15 minutes.
  • Cool to room temperature.
  • To serve, cut into squares and place on serving plates.
  • Drizzle with White Chocolate Ganache and Raspberry Sauce.
  • If you choose to use individual ramekins, prepare a water bath for the bread pudding. Place a piece of parchment paper in the bottom of a 9 X 13 dish. Add the ramekins with the bread pudding. Next, add warm water to the 9 X 13 baking dish half way up the sides of the ramekins.
  • Use a microwave-safe bowl to heat the white chocolate with the heavy-cream for a minute. Stir until chocolate has completely melted.
  • Do not overcook the chocolate.


Calories: 645kcal | Carbohydrates: 47g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 266mg | Sodium: 115mg | Potassium: 267mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1276IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg