White Chocolate Bread Pudding Recipe
Topped with nocello walnut sauce
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Ingredients
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Bread Pudding
Nocello Walnut Sauce
Method
Bread Pudding
- 1
Preheat the oven
Preheat your oven to 175°C (350°F).
- 2
Melt the white chocolate
In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.
- 3
Prepare the custard mixture
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, and salt until well combined.
- 4
Combine white chocolate with custard
Add the melted white chocolate to the custard mixture and whisk until fully incorporated.
- 5
Add bread
Tear the day-old bread into bite-sized pieces and gently fold them into the custard mixture, ensuring all pieces are soaked.
- 6
Transfer to baking dish
Pour the bread mixture into a greased 9x13 inch baking dish, spreading it evenly.
- 7
Bake
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- 8
Cool
Remove from the oven and allow to cool for at least 10 minutes before serving.
Nocello Walnut Sauce
- 9
Prepare the sauce
In a saucepan over medium heat, melt the butter and then add the brown sugar. Stir until the sugar dissolves.
- 10
Add Nocello and walnuts
Stir in the Nocello liqueur and chopped walnuts, then add the water. Bring to a slight simmer and allow it to cook for about 5 minutes, stirring occasionally until slightly thickened.
- 11
Serve
Remove from heat and let the sauce cool slightly before drizzling it over the bread pudding when serving.