White Chocolate Bread Pudding Recipe

Inspired by Perch

Time1h 30m

Serves8

bourbon caramel glaze

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Ingredients

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Bread Pudding

1 cups white chocolate chips

4 cups stale bread (cubed)

2 cups Milk

1 cup Heavy cream

3 tbs sugar

2 tsp Watkins vanilla extract

3 large Eggs

1/2 tsp Celtic sea salt

Bourbon Caramel Glaze

1 cup sugar

1/4 cups water

1/2 cups Heavy cream

2 tbs bourbon

2 tbs Butter

1 pinch Celtic sea salt

Method

Bread Pudding Preparation

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix the Custard

In a large bowl, whisk together milk, heavy cream, sugar, vanilla extract, eggs, and salt until well combined.

Layer the Bread and Chocolate

Place the cubed stale bread in a greased baking dish. Sprinkle the white chocolate chips evenly over the bread.

Combine and Soak

Pour the custard mixture over the bread and chocolate, pressing down gently to ensure the bread absorbs the liquid. Let it sit for at least 30 minutes.

Bake

Bake in the preheated oven for 45-50 minutes, or until the bread pudding is set and the top is golden brown.

Bourbon Caramel Glaze Preparation

Make the Caramel

In a saucepan, combine sugar and water. Cook over medium heat, stirring until the sugar dissolves. Allow it to boil without stirring until it turns a golden amber color.

Add Cream and Bourbon

Remove from heat and carefully whisk in the heavy cream, bourbon, and butter. Be cautious as it will bubble up.

Season

Add a pinch of salt and stir until smooth. Allow to cool slightly before serving.