White Chocolate Bread Pudding

This is a Nordstrom Cafe knock off recipe and it is always a hit…

5 T. butter, melted

4 c. heavy whipping cream

2 c. milk

1 c. sugar

3 1/2 c. white chocolate chips

6 whole eggs PLUS 12 egg yolks

1 tsp. vanilla

1 24″ loaf of day old french bread cut into 1/2″ thick cubes

Pre-heat oven to 325 degrees.  Brush 9×12″ pan with melted butter

Combine cream, milk and sugar in saucepan over medium heat, stirring until hot.  Remove from heat and add white chocolate chips, stirring until melted.  Set aside to cool.

Whisk together whole eggs, yolk and vanilla.  Gradually drizzle the warm cream mixture into the eggs (tempering).

Lay 1/2 of the bread in the pan.  Pour 1/2 of the cream mixture over bread and allow to absorb.  Layer remaining bread on top and pour remaining cream over the top.  I don’t usually use the whole cream mixture since I don’t like my bread pudding too wet.  Press the bread down into the liquid until it absorbs and is totally covered.  Cover pan with tinfoil.

Bake for 1 hour.  Uncover and continue baking until liquid in center has evaporated and pudding is golden brown.  About another 30 minutes.


Raspberry Sauce:

1/2 c. water

1/2 c. sugar

2 tsp. grated orange zest

2 c. fresh or frozen raspberries

Combine water, sugar and zest over medium heat until thick and syrupy.  Add in raspberries, reduce heat to low and cook until fruit falls apart.  Let cool and serve along side pudding.

White Chocolate Sauce:

1/2 c. heavy cream

1 c. white chocolate chips

Warm cream until hot, remove from the heat and add in chips.  Stir until smooth.

Serve along side pudding.

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