King's Hawaiian White Chocolate Chip Bread Pudding Recipe -
King's Hawaiian White Chocolate Chip Bread Pudding Recipe
  • READY IN 13 hr

King's Hawaiian White Chocolate Chip Bread Pudding

Recipe by  

"Heavy cream, white chocolate and pecans make this bread pudding a dessert your guests will love."

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Original recipe makes 8 servings Change Servings
  • PREP

    55 mins
  • COOK

    1 hr 20 mins

    13 hrs


  1. Cut the bread into cubes the night before and leave out to become slightly stale.
  2. In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla.
  3. Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes or so).
  4. Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
  5. Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
  6. Remove from oven and serve with caramel sauce.
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Reviews More Reviews

Feb 23, 2011

I made this recipe for our Valentine's Dinner in our park. I had so many complements. It is one of the best I have had. It takes alittle bit of time to prepare but well worth the time.

Mar 01, 2011

OMG! This was great! I didn't even serve it with the carmel sauce because it was sweet enough without it. I live in Hawaii so this was fun to bring to a party. I added 1/2 pecans and 1/2 macadamia nuts instead of only pecans. I think next time I might add a touch of coconut. It is a great recipe.


8 Ratings

May 11, 2011

This is very good! The only thing I changed was to leave out some of the liquid at the end when I transferred it all to the baking dish. I just made it so the liquid did not cover the bread and that the chunks of the bread could be seen peeking out of the liquid. The liquid that I left out was almost 2 cups. It came out just perfect, the bread was saturated just enough but not too much.

Oct 03, 2011

Very tasty stuff! I decided to use macadamia nuts instead of pecans and I added a bit of extra white chocolate. This turned out very well-everyone enjoyed it!

Dec 13, 2011

I had a ton of heavy cream and caramel sauce left over from a hot cocoa bar, and I needed to use it up. So, I made this. I am sending it to work with my husband. Easy to put together and smells good baking. I drizzled it with a ton of caramel sauce.

Nov 21, 2011

Gosh this was good. Thanks for sharing.


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  • Calories
  • 1092 kcal
  • 55%
  • Carbohydrates
  • 122.1 g
  • 39%
  • Cholesterol
  • 252 mg
  • 84%
  • Fat
  • 62.5 g
  • 96%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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