White Chocolate Bread Pudding with Warm White Chocolate Sauce
Inspired by techniques from Serious Eats.
A rich, custardy bread pudding made with white chocolate, baked until golden and puffed and served with a warm white chocolate sauce.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 cm square baking tin
- rimmed baking tray
- wire rack
- medium saucepan
- whisk
- large bowl
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 452 kcal |
| Protein | 9.6 g |
| Carbohydrate | 44.8 g |
| of which sugars | 29.5 g |
| of which free sugars | 26.2 g |
| Fat | 26.6 g |
| of which saturates | 15.4 g |
| Fibre | 0.8 g |
| Salt | 0.65 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pudding
- 15 g butter, for the tin
- 255 g day-old French bread, cut into 2.5 cm cubes
- 360 ml whole milk
- 120 ml double cream
- 65 g sugar
- 170 g white chocolate, finely chopped
- 4 large egg yolks
- 1 large egg
- ½ tsp vanilla
Sauce
- 120 ml double cream
- 55 g white chocolate, finely chopped
- 1
Toast. Spread 255 g bread cubes on a tray and toast at 180 °C until dry but barely coloured, 8-10 min, then tip into a buttered tin.
- 2
Heat. Warm 360 ml milk, 120 ml cream and 65 g sugar until steaming, then off the heat whisk in 170 g white chocolate until smooth.
- 3
Whisk. Beat 4 egg yolks, 1 egg and ½ tsp vanilla, then slowly whisk in the warm chocolate mixture.
- 4
Soak. Pour the custard over the bread, pressing down so all the cubes are soaked, and leave to stand 20-30 min.
- 5
Bake. Bake at 180 °C until puffed, golden and just set with a centre temperature of 71 °C, 35-40 min.
- 6
Sauce. Simmer 120 ml cream, take off the heat, whisk in 55 g white chocolate until smooth.
- 7
Serve. Cool the pudding 10 min, then serve warm with the sauce poured over.
Storage
Best served warm on the day of baking; keep covered in the fridge and reheat gently if there are leftovers.
