White Chocolate Bread Pudding Recipe

Prepare bread

Butter a 9x9-inch (or similar 2-quart) baking dish with about 1 teaspoon butter or nonstick spray. Place the 1-inch cubed day-old brioche or challah in a large bowl and toss with the 2 tablespoons melted butter to lightly coat. If using dried fruit, stir in 1 cup golden raisins or dried cranberries and 1 teaspoon orange zest so they distribute through the bread.

Transfer the buttered bread cubes (with add-ins if used) to the prepared baking dish, distributing them evenly and pressing down lightly to compact.

Make white chocolate custard

Preheat the oven to 350°F (175°C). In a medium saucepan over low heat, combine 2 cups whole milk and 1 cup heavy cream. Heat until just warm (do not boil), about 3–4 minutes. Remove from heat and add 8 ounces chopped white chocolate, stirring until fully melted and smooth. If mixture is very hot, allow to cool 1–2 minutes.

In a separate bowl, whisk 4 large eggs with 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, and a pinch of fine salt until blended. Slowly temper the egg mixture by whisking in a few tablespoons of the warm white chocolate milk mixture until the eggs are warmed, then gradually whisk the egg mixture back into the saucepan with the remaining milk-chocolate mixture until smooth and homogeneous.

Pour the warm white chocolate custard evenly over the bread cubes in the baking dish, pressing gently with a spatula or the back of a spoon so the bread absorbs the custard. Allow the pudding to sit for 20–30 minutes at room temperature so the bread soaks up the custard. For a quicker option, let it soak 10 minutes and press down again to encourage absorption.

If you want pockets of molten white chocolate, sprinkle 2 tablespoons white chocolate chips over the top before baking.

Bake

Place the baking dish in the preheated 350°F (175°C) oven and bake uncovered for 30–40 minutes, or until the top is set and lightly golden and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool and serve

Remove the pudding from the oven and let it cool for at least 10 minutes; it will continue to set as it cools. Dust lightly with 1 teaspoon powdered sugar if desired and sprinkle any reserved white chocolate chips. Serve warm or at room temperature. Leftovers keep refrigerated for up to 3 days; rewarm gently in a 325°F (160°C) oven or microwave individual portions.