White Chocolate Bread Pudding
This rich, creamy bread pudding features buttery croissants soaked in custard, with melted white chocolate and crunchy macadamia nuts.
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
- 4 large eggs
- 3 cups heavy whipping cream
- 1 cup packed light brown sugar
- 1 cup 2% milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 ounces white baking chocolate chopped
- 3/4 cup chopped macadamia nuts
- 10 cups cubed croissants or French bread
- 1/2 cup heavy whipping cream for sauce
- 6 ounces white baking chocolate for sauce, chopped
- 1/4 cup hot caramel ice cream topping for sauce
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
- In a large mixing bowl, whisk together the eggs, heavy whipping cream, brown sugar, milk, ground cinnamon, and vanilla extract until fully blended.
- Stir in the chopped white baking chocolate and macadamia nuts until evenly distributed.
- Add the cubed croissants or French bread, gently stirring to coat. Let the mixture sit for about 15 minutes.
- Transfer the mixture into the greased baking dish and spread evenly.
- Bake uncovered for 50 to 60 minutes, until puffed and golden brown.
- Let the bread pudding cool for about 15 minutes before serving.
- For the sauce, combine the heavy whipping cream, chopped white baking chocolate, and hot caramel topping in a saucepan. Heat over medium until melted and smooth.
- Serve the warm bread pudding drizzled with the creamy sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.