White Chocolate Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish. Spread the cubed bread on a baking sheet and toast in the oven 8–10 minutes until slightly crisped and warm; remove and let cool slightly.

Heat milk mixture

In a medium saucepan over medium heat, combine whole milk, heavy cream, granulated sugar, light brown sugar, vanilla bean seeds and pod (if using), and a pinch of salt. Warm, stirring, until sugars dissolve and mixture is steaming but not boiling, about 5 minutes. Remove from heat and discard vanilla pod if used.

Melt white chocolate

Place finely chopped white chocolate in a heatproof bowl. Pour about 1/3 cup of the warm milk mixture over the chocolate and let sit for 1 minute, then whisk until smooth and fully melted. Whisk the chocolate back into the remaining milk mixture until homogenous.

Make custard

In a large bowl, whisk the eggs lightly. Temper the eggs by slowly pouring about 1/2 cup of the warm chocolate-milk mixture into the eggs in a steady stream while whisking constantly. Then whisk the tempered eggs back into the saucepan with the rest of the milk-chocolate mixture. Stir in melted butter and vanilla extract.

Assemble

Place the toasted bread cubes into the prepared baking dish. Pour the warm custard evenly over the bread, pressing lightly so bread soaks up the custard. Cover and let sit at room temperature 20–30 minutes, or refrigerate up to 2 hours to fully absorb (if chilled, allow 20 minutes at room temperature before baking).

Bake

Preheat oven to 325°F (160°C) if not already. Bake uncovered for 35–45 minutes, or until the top is golden, the center is set but slightly wobbly, and a knife inserted near the center comes out mostly clean with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let rest 10–15 minutes so custard firms and juices redistribute before glazing and serving.

While the pudding rests, make the glaze. In a small saucepan over medium heat, melt butter and brown sugar together, stirring until sugar dissolves and mixture bubbles gently, about 2–3 minutes.

Carefully stir in heavy cream and continue to cook 1–2 minutes until the sauce thickens slightly. Remove from heat and whisk in bourbon, vanilla extract, and salt. Taste and adjust salt or bourbon (if adding extra, return briefly to low heat—do not boil hard once alcohol added).

If you prefer a thicker glaze, simmer 1–2 additional minutes; for a thinner sauce, add 1–2 tablespoons more cream.

Spoon or drizzle half of the warm glaze over the warm bread pudding just before serving; reserve the remainder to serve at the table.

Scoop warm bread pudding onto plates or serve directly from the baking dish. Top each serving with a scoop of vanilla bean ice cream and drizzle with additional warm bourbon glaze.

Garnish with toasted sliced almonds or chopped pistachios and a light dusting of powdered sugar, if desired. Serve immediately so the ice cream melts slightly over the warm pudding.