|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 26g||132%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 1g||3%|
|Total Sugars 37g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do you ever find that slices of day-old or stale bread accumulate in your kitchen? If you do, then bread pudding should be on your list of things to make. Every time you have stale bread, don’t throw it out. Keep a container going in your freezer just for stale bread cut into cubes. It can be white, wheat, sourdough, challah, or raisin. You can even have a combo. Find a bread pudding recipe you like and save cubes of leftover bread until you have enough. This way you are all ready for a delicious bread pudding anytime. Bread pudding is a fun way to stretch a dollar and make a delicious dessert with ingredients you probably already have on hand.
This sweet bread pudding is for white chocolate lovers. Here, day-old challah bread is soaked in cream, milk, eggs, and melted white chocolate. To make the dish even more decadent, the bread pudding is topped with a drizzle of easy white chocolate sauce. Serve the bread pudding and sauce warm for the best results.
Gather the ingredients. Grease a 9 x 13-inch baking dish. Preheat the oven to 350 F.
To make the bread pudding, combine the heavy whipping cream, whole milk, and sugar in a medium heavy saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves.
Remove the pan from the heat. Add the white chocolate chips and whisk until melted and smooth.
In a large bowl, whisk the egg yolks and whole eggs.
Slowly whisk in the warm cream and chocolate mixture into the egg mixture.
Cut the challah bread into 1-inch cubes.
Pour the white chocolate mixture over the cubed bread and stir until coated. Let stand for about 5 minutes, until the bread is soft.
Transfer the bread mixture to the prepared dish.
Cover with aluminum foil. Bake for 45 minutes. Remove the foil and bake for about 15 minutes until the pudding is golden brown and set. Cool slightly on a rack.
When ready to serve, make the white chocolate sauce. In a small, heavy saucepan bring the heavy cream to a boil. Remove the pan from the heat. Add the white chocolate chips and whisk until melted and the sauce is smooth.
Serve the warm white chocolate bread pudding with a drizzle of the warm white chocolate sauce.
- This bread pudding can be prepared 1 day ahead of serving. After baking, cool completely, then cover with foil and refrigerate. Rewarm covered pudding in 350 F oven for about 20 minutes before serving.