Monday, November 23, 2009

White Chocolate Bread Pudding

I don't usually like bread puddings. More often than not, they end up being some kind of mushy, soggy bread with runny custard underneath. Ick. But then one day I went to Biaggi's Italian Restaurant with my dad, whose face lit up like a 4 year old at a birthday party when he started describing their white chocolate bread pudding. He persuaded me enough to at least share a piece with him, grumbling about what a waste of a perfectly good dessert it was going to be.
After my first bite, I realized I had been oh so very wrong. Bread pudding wasn't disgusting; it was delicious! It was amazing! What could be better than french bread that has been sweetened with sugar and cream? I was crazy for having missed out on so many years of perfectly good bread pudding!

This recipe is thus far the closest thing I have found to replicating Biaggi's white chocolate bread pudding. It would make a great Thanksgiving dessert for those of you who, heaven forbid, don't love pie. Serve with a white chocolate syrup or warm up some raspberry jam and drizzle it over the top.

White Chocolate Bread Pudding
Recipe adapted from Bon Apetit December 2009
Pictures by Kelly

12 ounces French bread, crust removed and cut into 1-inch pieces*
3 cups whipping cream
1 cup milk
1/2 cup sugar
12 ounces good-quality white chocolate, coarsely chopped
7 large egg yolks
2 large eggs
  1. Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 15 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
  2. Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 12 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
  3. Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
  4. Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly.
White Chocolate Sauce
1/2 cup whipping cream
8 oz white chocolate
  1. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add 8 ounces white chocolate and stir until melted and smooth. Drizzle over bread pudding.
*Look for a large (and preferably long) loaf of French bread. Or buy two small ones. Remember that removing the crust will make the bread a lot smaller.


Kristi said...


ps- sweet place mats! ;)

Amanda said...

126I'm trying this today for a Thanksgiving dessert. The instructions only call for 10 oz of chocolate in the custard mixture and 8 oz for the sauce, but the recipe calls for 12 oz. I assume either all 12 goes in the custard or you mix it in with the bread chopped up?

I'll leave a review and any tweaks I made after I'm done. sironmm 358

two little chefs said...

Yes, Amanda, you're right. There was a typo in the directions, but it has now been remedied. I hope it turned out well for you!

Shohidul Islam said...

I cooked it at home once, it was not good. But I will try your recipe. I hope I will make good this time.
Hong Kong Compliance

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