White Chocolate Bread Pudding

Made  times
Niki Mouton 1

"This recipe is an old New Orleans favorite. Anyone who lives in New Orleans knows this recipe well and often calls it "the best dessert they've ever tasted," and so will your guests! "
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2 hrs. 0 servings yields 8 servings
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Original recipe yields 0 servings



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  1. Preparation: Preheat the oven to 275 degrees. Pour butter into a 13x9 dish and coat the bottom and sides.
  2. Bread Pudding: Heat the cream in a double boiler and add the white chocolate. When the chocolate is melted, remove from heat and set aside.
  3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
  4. Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while (about 20 minutes), making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
  5. For the sauce: Melt the white chocolate in a double boiler over barely simmering water. Remove from heat and mix in heavy cream. Spoon over bread pudding.
  6. Garnish with shaved chocolate
  7. This dish is best served hot.


Very good dish!