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Paula Deen White Chocolate Bread Pudding Recipe

Paula Deen White Chocolate Bread Pudding Recipe

Sara Collins
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6
Calories 450 kcal

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
Keyword Paula Deen White Chocolate Bread Pudding Recipe