White Chocolate Bread Pudding Recipe

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x8) baking dish with the melted unsalted butter. Spread the cubed bread on a baking sheet in a single layer; if the bread is not stale/dry, toast in the oven for 8–10 minutes until slightly firm but not browned. Remove and let cool slightly.

In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until it is hot and just starting to steam (do not boil), about 4–5 minutes.

Remove the milk/cream from heat and stir in the white chocolate (8 oz). Let sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth and shiny. If needed, return to very low heat briefly, stirring constantly, to finish melting.

In a large bowl, whisk the eggs with granulated sugar, brown sugar, vanilla extract, and salt until combined and slightly frothy (about 30 seconds).

Slowly temper the egg mixture by pouring about 1/3 of the warm white chocolate cream into the eggs in a thin stream while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining warm white chocolate cream, whisking to combine fully.

Place the toasted bread cubes into the prepared baking dish. Scatter the chopped dried apricots evenly over the bread if using.

Pour the white chocolate custard evenly over the bread, pressing down gently with a spatula or your hands so the bread soaks up the liquid. Let sit for 15–20 minutes to allow the bread to absorb the custard. If you prefer a more evenly soaked pudding, press the bread down once more halfway through.

Sprinkle the top with the toasted sliced almonds if using.

Cover the baking dish loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for another 18–22 minutes, until the custard is set around the edges but slightly wobbly in the center and the top is lightly golden.

Remove from oven and let cool on a wire rack for at least 10–15 minutes. The pudding will continue to set as it cools.

Just before serving, dust with confectioners' sugar if desired. Serve warm with a splash of warm milk or cream if you like a saucier pudding.