White Chocolate Bread Pudding Recipe

Place the quartered strawberries in a medium bowl. Add 2 tablespoons granulated sugar, 1 teaspoon lemon juice and 1 teaspoon orange liqueur (if using). Toss gently to combine. Let sit at room temperature for at least 30 minutes, stirring once or twice so berries release juices and develop a syrup. Refrigerate if holding longer than 1 hour.

Dry-Caramelize White Chocolate (stovetop)

Preheat a heavy-bottomed skillet over medium-low heat. Add 6 oz chopped white chocolate and stir constantly as it melts. The chocolate will first become glossy then begin to thicken and develop a pale golden color and toasted aroma. Keep the heat low and stir continuously to avoid scorching. Once it reaches a light caramel color (about 6–8 minutes), immediately remove from heat.

Stir in 2 tablespoons unsalted butter and 3 tablespoons warm heavy cream, mixing until smooth and glossy. Add a pinch of salt. If the mixture seizes or becomes grainy, gently warm in a double boiler while stirring until smooth. Set aside to cool slightly; reserve about half for drizzling/saucing and fold the rest into the bread pudding center layers (see assembly).

Line a baking sheet with parchment. In a small saucepan, combine 1 cup granulated sugar and 3 tablespoons water. Bring to a boil over medium heat without stirring; swirl the pan gently if needed. Watch carefully until the sugar turns a deep amber color (about 6–9 minutes). Remove from heat and immediately stir in 2 tablespoons unsalted butter and 1 cup chopped toasted pecans. Stir quickly to coat. Spread the mixture on the prepared baking sheet and sprinkle with 1 teaspoon sea salt. Let cool completely, then roughly chop into shards or coarse pieces. Set aside.

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar 8–9 cup baking dish. Place 8 cups cubed day-old brioche or challah into a large mixing bowl.

In a separate bowl or large measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, 4 whole eggs, 1 egg yolk, 1 cup granulated sugar, 2 teaspoons vanilla extract and 1 teaspoon kosher salt until sugar is dissolved and mixture is homogeneous.

Stir 10 oz white chocolate chips (or chopped white chocolate) into the warm custard so they begin to soften and melt; stir until mostly incorporated (a few small pieces are fine). Pour the custard-white chocolate mixture over the cubed bread. Toss gently to coat all pieces, pressing down to help bread absorb liquid. Let the mixture sit for 20–30 minutes so the bread soaks up the custard; stir once after 10–15 minutes to distribute soaked and dry pieces.

Spoon half of the soaked bread into the prepared baking dish. Dot with about half of the reserved caramelized white chocolate in small spoonfuls (this creates pockets of caramelized white chocolate within the pudding). Add a layer of half the macerated strawberries (with some syrup) distributed evenly. Top with the remaining soaked bread, then dot with remaining caramelized white chocolate and scatter remaining strawberries across the top, gently pressing into the bread.

Cover the baking dish tightly with foil. Place the dish into a larger roasting pan and add hot water to the roasting pan to come halfway up the sides of the baking dish (bain-marie). Bake in the preheated oven for 35 minutes covered, then remove foil and bake an additional 15–20 minutes until the top is set and golden and a knife inserted into the center comes out mostly clean but still slightly moist. Total bake time ~50–55 minutes.

Remove the baking dish from the water bath and cool on a rack for 15–20 minutes before serving so custard settles.

Rewarm the reserved caramelized white chocolate sauce if it has thickened, by gently microwaving 10–15 seconds or placing the bowl over a warm water bath, stirring until pourable.

Spoon or drizzle the warm caramelized white chocolate sauce over individual portions. Scatter chopped praline shards across the top for crunch and contrast. Dust lightly with powdered sugar if desired and garnish with fresh mint leaves. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.