Paula Deen White Chocolate Bread Pudding Recipe is rich, creamy and full of sweet flavor. It is perfect for dessert lovers who enjoy a soft, comforting treat.
The combination of white chocolate and custardy bread makes every bite delicious. This recipe is easy to follow and perfect for family gatherings or special occasions.
In this blog, you will learn How to make Paula Deen White Chocolate Bread Pudding step by step, using simple Ingredients for Paula Deen White Chocolate Bread Pudding.
My Experience With This Recipe
I first tried this bread pudding on a weekend. I wanted a dessert that was easy but impressive. It turned out amazing.
The white chocolate melted perfectly and gave the pudding a rich, smooth flavor. The bread soaked up all the creamy mixture. The texture was soft, moist and perfect.
My family loved it. Even picky eaters enjoyed the sweet, creamy dessert. It became a favorite in our home quickly. Now, I make it for holidays and special dinners.
Recipe Card info
- Recipe Name: Paula Deen White Chocolate Bread Pudding
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Calories: 450 kcal per serving
Equipment List
- Baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Saucepan
- Oven
- Spatula
Ingredients You Need for Paula Deen White Chocolate Bread Pudding
- 4 cups cubed day-old bread
- 1 cup white chocolate chips
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Butter for greasing the dish
Instructions
1. Preheat the Oven
Preheat your oven to 175°C (350°F). Grease a baking dish with butter. This prevents sticking and helps the pudding cook evenly.
2. Prepare the Bread
Cut day-old bread into cubes. Place the bread in a large mixing bowl. Using slightly stale bread helps absorb the custard better.
3. Melt White Chocolate
In a small saucepan over low heat, melt the white chocolate with a few tablespoons of milk. Stir constantly to avoid burning. Set aside to cool slightly.
4. Mix the Custard
In another bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, salt and cinnamon. Whisk until smooth and creamy. This mixture forms the base of your pudding.
5. Combine Chocolate and Custard
Add the melted white chocolate to the custard mixture. Stir until fully incorporated. Make sure no lumps remain.
6. Add Bread Cubes
Pour the custard over the bread cubes. Stir gently so all pieces are coated. Let the mixture sit for 5 minutes to soak.
7. Transfer to Baking Dish
Pour the soaked bread and custard into the prepared baking dish. Spread evenly with a spatula to ensure even cooking.
8. Bake the Pudding
Bake in the preheated oven for 40–45 minutes. The top should be golden and the custard set. Check with a knife; it should come out mostly clean.
9. Cool Slightly and Serve
Remove from the oven and let it cool for 10–15 minutes. This helps it firm up. Serve warm for the best flavor and texture.
Recipe Tips
- Use day-old or slightly stale bread for best absorption
- Stir custard gently to avoid breaking bread cubes
- Adjust cinnamon to your taste
- Use high-quality white chocolate for richer flavor
- Let pudding sit for 5 minutes before baking to soak
- Serve with whipped cream or a drizzle of sauce
- Avoid overbaking to keep pudding soft
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Carbs | 55g |
| Protein | 8g |
| Fat | 22g |
| Sugar | 35g |
Serving Suggestions
Paula Deen White Chocolate Bread Pudding Recipe is best served warm. You can add whipped cream, caramel sauce or a scoop of vanilla ice cream.
It makes a perfect dessert for family dinners or holiday meals. The creamy texture and sweet flavor make it irresistible.
Best Sides To Serve With
This bread pudding goes well with fresh berries. You can also serve it with hot coffee or tea.
Vanilla ice cream or caramel sauce makes it extra special. It pairs beautifully with light salads or fruit sides for balanced desserts.
Storage and Reheating Tips
Store leftover bread pudding in an airtight container in the fridge. It stays fresh for up to 3 days.
Reheat slices in the oven at 160°C (325°F) for 10–15 minutes. You can also microwave individual portions for a quick warm dessert.
Paula Deen White Chocolate Bread Pudding Recipe
Ingredients
- 4 cups cubed day-old bread
- 1 cup white chocolate chips
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Butter for greasing the dish
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F). Grease a baking dish with butter. This prevents sticking and helps the pudding cook evenly.
Prepare the Bread
- Cut day-old bread into cubes. Place the bread in a large mixing bowl. Using slightly stale bread helps absorb the custard better.
Melt White Chocolate
- In a small saucepan over low heat, melt the white chocolate with a few tablespoons of milk. Stir constantly to avoid burning. Set aside to cool slightly.
Mix the Custard
- In another bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, salt and cinnamon. Whisk until smooth and creamy. This mixture forms the base of your pudding.
Combine Chocolate and Custard
- Add the melted white chocolate to the custard mixture. Stir until fully incorporated. Make sure no lumps remain.
Add Bread Cubes
- Pour the custard over the bread cubes. Stir gently so all pieces are coated. Let the mixture sit for 5 minutes to soak.
Transfer to Baking Dish
- Pour the soaked bread and custard into the prepared baking dish. Spread evenly with a spatula to ensure even cooking.
Bake the Pudding
- Bake in the preheated oven for 40–45 minutes. The top should be golden and the custard set. Check with a knife; it should come out mostly clean.
Cool Slightly and Serve
- Remove from the oven and let it cool for 10–15 minutes. This helps it firm up. Serve warm for the best flavor and texture.
Notes
- Use day-old or slightly stale bread for best absorption
- Stir custard gently to avoid breaking bread cubes
- Adjust cinnamon to your taste
- Use high-quality white chocolate for richer flavor
- Let pudding sit for 5 minutes before baking to soak
- Serve with whipped cream or a drizzle of sauce
- Avoid overbaking to keep pudding soft
FAQs about Paula Deen White Chocolate Bread Pudding
1. Can I use regular chocolate instead of white chocolate?
Yes, you can replace white chocolate with milk or dark chocolate. The flavor will change, but the pudding will still be delicious and creamy.
2. Can I make this bread pudding ahead of time?
Yes, you can assemble it a day before baking. Cover and store in the fridge, then bake when ready. It saves time and still tastes fresh.
3. Why is my pudding too runny?
This can happen if bread is very soft or custard is too thin. Use slightly stale bread and measure liquids carefully for proper texture.
4. Can I freeze this bread pudding?
Yes, cool completely and wrap in foil or airtight container. Freeze for up to 2 months. Thaw in the fridge and warm before serving.
5. What toppings work best with this pudding?
Whipped cream, caramel sauce, vanilla ice cream or powdered sugar all complement the sweet, creamy flavor perfectly.
Conclusion
Paula Deen White Chocolate Bread Pudding Recipe is simple, sweet and comforting. It is perfect for family desserts or special occasions.
Now you know How to make Paula Deen White Chocolate Bread Pudding at home.
With easy-to-find Ingredients for Paula Deen White Chocolate Bread Pudding, you can create a creamy, rich dessert everyone will love.
Try this recipe today and enjoy warm, delicious bread pudding that melts in your mouth every time.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
