White Chocolate Bread Pudding Recipe

Prepare the Bread

Preheat your oven to 350°F (175°C). Cut the Cuban bread into 1-inch cubes and place them in a large mixing bowl.

Mix the Cream and Sugar

In a separate saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm (not boiling). Stir until the sugar is dissolved.

Whisk the Eggs

In another bowl, whisk together the eggs, vanilla extract, and salt until well combined.

Combine Mixtures

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Add Chocolate and Bread

Pour the egg mixture over the bread cubes and add the white chocolate chips. Gently fold the mixture until all the bread is coated.

Bake

Transfer the mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Prepare the Sauce

In a saucepan over medium heat, melt the unsalted butter.

Add Sugar and Cream

Once the butter is melted, add the granulated sugar and heavy cream. Stir continuously until the mixture is combined and starts to thicken.

Incorporate Rum

Remove the saucepan from heat and carefully stir in the Bacardi rum and vanilla extract.

Serve

Drizzle the warm Bacardi rum sauce over individual servings of the bread pudding.