White Chocolate Bread Pudding Recipe

bread pudding and white chocolate sauce
Yvonne Ruperti

This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce.


  • Using a good quality white chocolate really puts this bread pudding over the top. I use Ghiradelli or Callebaut chocolate.
  • Leftover bread pudding can be reheated in microwave.

Recipe Facts



Active: 15 mins
Total: 90 mins
Serves: 6 to 8 servings

Rate & Comment


  • For the Bread Pudding:
  • 1 tablespoon unsalted butter (for greasing pan)
  • 9 ounces bread (croissant or French bread), cut into 1-inch cubes
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup (about 2 1/3 ounces) granulated sugar
  • 6 ounces white chocolate, finely chopped
  • 4 large yolks
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • For the Sauce:
  • 1/2 cup heavy cream
  • 2 ounces white chocolate, finely chopped


  1. For the Bread Pudding: Grease 8-inch square pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Spread bread cubes onto rimmed baking sheet and bake until edges of bread feels dry, about 10 minutes. Remove from oven and let pan cool on wire rack.

  2. In medium saucepan, whisk milk, cream, and sugar to combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.

  3. In large bowl, whisk egg yolks and egg to combine. Slowly whisk in warm milk mixture to combine. Whisk in vanilla. Add bread cubes and let soak, about 30 minutes, gently stirring occasionally.

  4. Pour mixture into prepared pan and bake until just set, about 25 minutes. Let cool slightly before serving, about 15 minutes.

  5. For the Sauce: In small saucepan over medium heat, heat cream to just simmering. Remove from heat and whisk in chocolate until melted and smooth. Serve immediately.

Special equipment

8x8-inch baking dish

This Recipe Appears In