White Chocolate Bread Pudding Recipe

1. Prepare bread

Tear or cut 8 cups of day-old country-style bread (brioche or challah preferred) into roughly 1-inch pieces. Spread on a baking sheet and let sit 30 minutes to an hour if bread is very fresh to dry slightly; alternatively, you can toast at 300°F (150°C) for 8–10 minutes until slightly dry but not browned.

2. Preheat oven

Preheat the oven to 350°F (175°C). Position rack in the middle of the oven.

3. In a medium mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon lemon zest (if using), and 1 teaspoon salt until fully combined and slightly frothy.

4. Melt white chocolate

Place 10 oz chopped white chocolate and 2 tablespoons unsalted butter in a heatproof bowl. Melt gently either in 20–30 second bursts in the microwave stirring between bursts, or over a double boiler until smooth. Let cool for 2–3 minutes so it thins but is not piping hot.

5. Whisk about 1/3 cup of the warm custard mixture into the melted white chocolate to temper and loosen it, then whisk the chocolate mixture back into the remaining custard until evenly combined. This ensures the white chocolate disperses through the custard.

6. Place the prepared bread pieces in a lightly buttered 9x9-inch (or equivalent ~2-quart) baking dish. If using raisins or chopped dried apricots, scatter them evenly among the bread pieces. Pour the white-chocolate custard mixture evenly over the bread, pressing down gently on the bread to help it absorb the custard. Let the assembled pudding sit for 15–20 minutes at room temperature so the bread soaks up the custard; if short on time, press every 5 minutes during that period.

7. If you like a crisp top, sprinkle the top with an additional 1–2 tablespoons of white chocolate chips or chopped white chocolate and the toasted sliced almonds before baking.

8. Bake at 350°F (175°C) for 35–45 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean with only a few moist crumbs. Baking time will vary with dish size and depth—start checking at 30 minutes if your dish is shallow.

9. If the top is browning too quickly while the center is still undercooked, loosely tent the pudding with foil and continue baking until done.

10. Remove the bread pudding from the oven and let rest for 10–15 minutes to finish setting. Dust with powdered sugar if desired and garnish with extra toasted sliced almonds or a few white chocolate shavings.

11. Serve warm on its own or with a warm vanilla sauce, crème anglaise, or a scoop of vanilla ice cream.