White Chocolate Bread Pudding Recipe

Prepare oven and dish

Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (or similar 8x8/9x9) baking dish with 1 tablespoon melted butter; set aside.

Soak bread

Place 8 cups cubed stale brioche or challah in a large mixing bowl. If bread is very fresh, toast cubes on a baking sheet at 325°F for 8–10 minutes until slightly dried but not browned.

Make custard

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and warm over medium heat until steam just begins to rise (do not boil). Remove from heat and stir in 8 ounces white chocolate chips until melted and smooth. In a separate bowl, whisk 4 large eggs with 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla extract, and 1 teaspoon salt until combined. Slowly whisk the warm white chocolate milk mixture into the eggs in a steady stream to temper the eggs and form a smooth custard.

Combine and rest

Pour the custard over the cubed bread, pressing gently so the bread soaks up the liquid. Let sit at room temperature for 20 minutes, tossing once at the 10-minute mark to ensure even absorption. If using particularly dense bread, allow up to 30 minutes.

Bake

Transfer the soaked bread mixture into the prepared baking dish, spreading evenly and pressing down lightly. Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden, the center is set but still slightly jiggly, and a knife inserted into the center comes out mostly clean with a few moist crumbs.

Cool

Remove from the oven and let the pudding cool on a wire rack for 10–15 minutes before slicing. The pudding will finish setting as it cools.

Make caramel

While the pudding bakes, combine 3 tablespoons granulated sugar and 2 tablespoons water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and turns an amber color, about 6–8 minutes. Watch closely to prevent burning.

Finish sauce

Once the sugar is amber, immediately remove from heat and carefully whisk in 3 tablespoons unsalted butter until melted. Slowly add 6 tablespoons heavy cream in a steady stream (mixture will bubble vigorously) while whisking until smooth. Stir in 2 tablespoons bourbon and 1 teaspoon salt. Return briefly to very low heat if needed to smooth the sauce. Taste and adjust salt or bourbon to preference. Keep warm until serving.

Plate and garnish

Spoon a generous portion of warm white chocolate bread pudding onto plates. Drizzle each portion with 1–2 tablespoons bourbon caramel sauce (or more to taste). Add a dollop of whipped cream or a scoop of vanilla bean ice cream alongside. If desired, dust lightly with powdered sugar.

Storage and reheating

Leftovers: cover and refrigerate up to 3 days. Reheat individual portions in a 325°F oven for 10–12 minutes or microwave 60–90 seconds until warmed through, then reheat caramel gently on low and drizzle before serving.