Warm White Chocolate Bread Pudding Recipe

Preheat and prepare dish

Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or similar capacity) baking dish with butter or nonstick spray.

Combine custard liquids

In a medium saucepan over low heat, warm the milk and heavy cream until just steaming (do not boil). Remove from heat and stir in 3 tablespoons granulated sugar until dissolved.

Melt white chocolate

Place the white chocolate in a heatproof bowl. Pour about 1/2 cup of the warm milk/cream mixture over the white chocolate and let sit 1 minute, then whisk until smooth and fully melted. Add the white chocolate mixture back into the remaining warm milk/cream and whisk to combine.

Mix eggs and flavorings

In a separate bowl, whisk the eggs with the vanilla extract and salt until blended. Slowly temper the eggs by whisking in about 1/2 cup of the warm white chocolate milk mixture, then whisk the tempered eggs back into the main custard, creating a uniform custard base.

Assemble bread and custard

Place the bread cubes in the prepared baking dish. Pour the white chocolate custard evenly over the bread, pressing gently so most cubes absorb the liquid. Dot the top with the 2 tablespoons melted butter and sprinkle the 2 tablespoons light brown sugar evenly over the top if using.

Rest to soak

Let the assembled pudding sit at room temperature for 20–30 minutes so the bread soaks up the custard. If short on time, allow at least 10 minutes.

Bake

Place the baking dish on a rimmed baking sheet and bake in the preheated oven for 35–45 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10–15 minutes.

Cool briefly

Remove from oven and let cool 10 minutes. The pudding should be warm when served.

Make the sauce

While the pudding bakes or during the last 10 minutes of baking, melt the 4 tablespoons butter in a small saucepan over medium heat. Add 1 cup light brown sugar and cook, stirring, until it dissolves and becomes glossy, about 2–3 minutes.

Finish with cream and bourbon

Slowly whisk in 1 cup heavy cream. Bring to a gentle simmer for 1–2 minutes until the sauce slightly thickens. Remove from heat and stir in 3 tablespoons bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Taste and adjust bourbon or salt as desired. Keep warm; if not using immediately, rewarm gently over low heat before serving (do not boil).

Portion and dress

Spoon warm bread pudding onto plates. Add a scoop of vanilla ice cream alongside or on top of each portion. Drizzle each serving generously with the warm bourbon custard sauce and a little caramel sauce for contrast.

Garnish and serve

Finish with a sprinkle of toasted sliced almonds or a light grating of orange zest if desired. Serve immediately while the pudding is warm and the ice cream is melting into the custard.