White Chocolate Bread Pudding Recipe

Preheat and prepare dish

Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch (or similar 2-quart) baking dish.

Arrange the 1-inch bread cubes in the prepared baking dish in an even layer. If the bread is very fresh, toast the cubes on a sheet pan at 350°F for 8–10 minutes until slightly dried and golden to help them absorb custard without becoming mushy.

In a medium saucepan over low heat, combine the milk and heavy cream and warm gently until just steaming — do not boil. Remove from heat.

While the milk mixture is warming, whisk the eggs, granulated sugar, vanilla extract, and fine sea salt in a bowl until combined and slightly frothy.

Gradually whisk about 1/2 cup of the warm milk mixture into the eggs to temper them, then whisk the tempered eggs back into the remaining milk and cream until smooth.

If using Grand Marnier or orange liqueur and/or orange zest, stir them into the custard now.

Pour about two-thirds of the warm custard evenly over the bread cubes, pressing gently on the bread so cubes absorb the liquid. Let sit 10–15 minutes so the bread soaks. Pour remaining custard over any dry areas and press again to ensure even absorption.

Place the chopped white chocolate in a heatproof bowl. Set the warm custard aside for a moment and pour about 1/3 cup of the warm custard over the chocolate to melt it; let sit 1–2 minutes, then whisk until smooth and fully incorporated. (Alternatively, melt chocolate in a double boiler or microwave in 20-second bursts, stirring.)

Stir the melted white chocolate into the remaining custard in the baking dish so the custard is uniformly pale and chocolate-flavored. Ensure any pockets of unmelted chocolate are stirred in or broken up so bites are evenly textured.

If you prefer a crunchy topping, combine the melted butter, light brown sugar and toasted nuts in a small bowl and sprinkle evenly over the top of the soaked bread pudding. Otherwise, leave plain for a soft top.

Place the baking dish on a rimmed baking sheet (to catch any spills) and bake in the preheated 350°F (175°C) oven for 35–45 minutes, until the pudding is puffed, set at the center (a knife inserted near the center should come out mostly clean with a few moist crumbs) and the top is golden-brown.

If the topping darkens too quickly, tent loosely with foil for the final 10–15 minutes of baking.

Remove the pudding from the oven and let rest 10–15 minutes; it will continue to set and become creamier as it cools slightly.

Dust lightly with powdered sugar and serve warm with a scoop of vanilla ice cream or a drizzle of crème anglaise alongside. For an adult touch, offer extra warm Grand Marnier to spoon over individual portions.

Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat individual portions in a microwave for 45–60 seconds or in a 325°F (160°C) oven until warmed through.