White Chocolate Bread Pudding – An easy brioche bread pudding recipe featuring white chocolate chips and a luscious vanilla sauce. This festive dessert is perfect for special occasions!
Why We Love This Pudding Recipe
Who can resist a fabulous holiday treat? This easy White Chocolate Bread Pudding with Vanilla Sauce recipe is a wonderful make-ahead dessert to prep and then bake at a later date. Or to make and bake, then reheat later. No matter which serving option you choose, the sweet loaf is ready to enjoy in just an hour from start to finish.
The combination of decadent brioche bread, white chocolate chips, and silky vanilla sauce are the perfect White Christmas blend for the holidays. It’s sure to make the whole family feel jolly!
Ingredients You Need
For the White Chocolate Bread Pudding
- Brioche bread – a soft, sweet, slightly chewy bread
- White chocolate chips – slightly sweeter yet a milder flavor than milk or dark chocolate
- Half & half – for the most decadent dish
- Eggs – to get just the right richness you crave in a bread pudding
- Granulated sugar – white sugar (or coconut sugar)
- Vanilla extract – brings together all of the sweet dessert flavors
- Salt – a pinch to balance the sweetness
To Make the Vanilla Sauce
- Heavy cream – for a thick yet pourable sauce
- Granulated sugar – white sugar (note: coconut sugar will change the sauce color from white to a light brown)
- Egg – the secret for a perfectly luscious bread pudding sauce
- Vanilla extract – to balance the sweetness
- Ground cinnamon – for a pinch of festive winter flavor
How to Make White Chocolate Bread Pudding
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease thoroughly.
Cut the brioche bread into 1-inch cubes and place in the baking dish. Sprinkle 1 cup of white chocolate chips over the top of the brioche. Then jiggle the pan a little so that some of the white chocolate chips work their way down through the cracks.
In a large bowl, combine the half-and-half, eggs, granulated sugar, vanilla extract, and a pinch of salt. Whisk well until very smooth.
Pour the cream and egg mixture evenly over the surface of the bread cubes so it can soak in.
Pro Tip: At this point, you could wrap and chill the bread pudding for later use. Bake within 2 days.
Loosely tent the top with foil and place it in the oven for 45 to 55 minutes, until the center is puffed and the top is golden.
Get the Complete (Printable) White Chocolate Bread Pudding Recipe Below. Enjoy!
If the top doesn’t seem to be turning gold, remove the foil for the last 10 minutes of baking.
Allow the bread pudding to rest for 10 minutes before cutting and serving. Meanwhile, make the bread pudding sauce.
How to Make Vanilla Sauce for Bread Pudding
While the bread cools, place a small sauce pot on the stovetop over medium-low heat. Pour in the heavy cream, sugar, egg, and cinnamon. Whisk until smooth. Then continue to stir and heat the cream until it starts to simmer lightly around the edge.
Do not allow the cream mixture to boil, but simmer on low for 5 to 8 minutes so the sugar dissolves and the texture thickens. Once it is thick, stir in the vanilla extract and remove from heat.
Note: If the sauce boils it will separate and turn clumpy.
Serving Suggestions
After resting for 10 minutes, slice the bread pudding into 12 even squares and place the pieces on plates.
Pour on a generous drizzle of the brioche bread pudding vanilla sauce. Or serve in a ramekin on the side and let guests add their desired amount of sauce.
This sweet and warm dessert pairs beautifully with a hot cup of coffee, tea, eggnog, or apple cider!
Frequently Asked Questions
Can you make it ahead?
Yes, this white chocolate bread pudding recipe is terrific to prep ahead. Or even make ahead a day or so before!
To make ahead without baking, wrap the dish tightly in plastic wrap after pouring on the half & half and egg mixture. Keep in the refrigerator for up to 2 days, then unwrap and bake per the recipe instructions.
Or you can fully bake the bread, cool, and transfer it to an airtight container or wrap the dish in plastic wrap. Store in the refrigerator and rewarm in the oven before serving.
Does bread pudding need to be refrigerated before baking?
If you make it ahead, yes. The dish needs to be kept in the fridge until ready to bake. But if you are prepping to bake and serve immediately, there is no need to refrigerate beforehand.
How long does homemade bread pudding last?
Baked brioche bread pudding will keep well in the fridge for up to 4 days. Store the white chocolate vanilla sauce for the bread pudding in a separate container, and also keep it in the fridge for a few days.
To freeze the baked pudding, cool the dessert completely before transfer to a sealed container. Store in the freezer for up to 2 months. Thaw in the fridge overnight and bake!
Looking for More Easy Dessert Recipes? Be Sure to Also Try:
White Chocolate Bread Pudding with Vanilla Sauce
A fabulously easy brioche bread pudding recipe featuring white chocolate chips and a luscious vanilla sauce. This festive dessert is perfect for special occasions!
Servings: 12 pieces
For the Brioche Bread Pudding –
For the Vanilla Sauce –
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease thoroughly.
Cut the brioche bread into 1-inch cubes and place in the baking dish. Sprinkle 1 cup of white chocolate chips over the top of the brioche. Then jiggle the pan a little so that some of the white chocolate chips work their way down through the cracks.
In a large bowl, combine the half-and-half, eggs, granulated sugar, vanilla extract, and pinch of salt. Whisk well until very smooth.
Pour the cream and egg mixture evenly over the surface of the bread cubes. (At this point, you could wrap and chill the bread pudding for later use. Bake within 2 days.)
Loosely tent the top with foil and place it in the oven for 45 to 55 minutes, until the center is puffed and the top is golden. If the top doesn’t seem to be turning gold, remove the foil for the last 10 minutes of baking.
Allow the bread pudding to rest for 10 minutes before cutting and serving.
For the Vanilla Sauce: Meanwhile, place a small sauce pot on the stovetop over medium-low heat. Pour in the heavy cream, sugar, egg, and cinnamon. Whisk until smooth. Then continue to stir and heat the cream until it starts to simmer lightly around the edge. Do not allow the cream mixture to boil, but simmer on low for 5 to 8 minutes to thicken. Once it is thick, stir in the vanilla extract and remove from heat. (If the sauce boils it will separate and turn clumpy.)
Cut the bread pudding into squares and serve with a generous drizzle of vanilla sauce over the top.
Serving: 1pc, Calories: 556kcal, Carbohydrates: 47g, Protein: 12g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 225mg, Sodium: 280mg, Potassium: 216mg, Fiber: 0.04g, Sugar: 30g, Vitamin A: 1190IU, Vitamin C: 1mg, Calcium: 172mg, Iron: 1mg
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