Bread pudding is one of those recipes that tells a story before you ever take a bite. Down here in South Louisiana, it’s how we stretch what we have, share what we can, and turn stale bread into something warm and soulful. Every family has a version, every kitchen puts its own spin on it, and every bite tastes like home.
This White Chocolate Bread Pudding is our Well Seasoned Table twist on the classic, rich, custardy, indulgent, and meant to be served hot with a generous pour of warm white chocolate sauce. It’s comfort food in its truest form, rooted in tradition but elevated just enough to feel special.
Whether you’re making this for the holidays, Sunday supper, or just because someone in your house asked for “a little something sweet,” this recipe brings people together. And as always, it’s best enjoyed with good company and a strong cup of Community Coffee.
Ingredients
For the Bread Pudding
- 3–4 small loaves French bread or 1 full loaf, stale and dry
- 4 large eggs
- 3 egg yolks
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 teaspoon vanilla bean powder
- Granulated sugar
- Heavy whipping cream
- Whole milk
- Nestlé Toll House Premier White Chocolate Morsels
For the White Chocolate Sauce
- White chocolate morsels
- Heavy whipping cream
- Vanilla bean powder or vanilla bean paste
Instructions
1. Prep the Pan & Bread
Preheat your oven to 400°F.
Butter a deep half pan generously — the height matters because this is a custard-heavy dessert.
Cut the stale French bread into large cubes and spread them in the prepared pan.
2. Make the Custard
In a large mixing bowl, combine:
- Eggs
- Egg yolks
- Sweetened condensed milk
- Evaporated milk
- Vanilla bean powder
- Sugar
- Heavy cream
- Whole milk
Blend the mixture using an immersion blender until completely smooth and unified.
(No immersion blender? A standard blender works fine — just be sure the eggs are fully incorporated.)
3. Assemble the Bread Pudding
Pour the custard evenly over the bread cubes, making sure every piece gets saturated.
Press the bread down gently so it begins absorbing the custard.
Sprinkle the white chocolate morsels over the top and lightly fold them in so they distribute throughout the pudding.
4. Rest
Cover the pan tightly with foil.
Let the mixture rest for about 30 minutes so the bread can soak up every drop of custard.
5. Bake
Bake the bread pudding covered for about 1 hour.
Begin checking at the 30-minute mark. The pudding is done when the center is set and no longer liquid.
White Chocolate Sauce
While the bread pudding bakes, prepare the sauce:
In a microwave-safe bowl, combine:
- White chocolate morsels
- Heavy whipping cream
- Vanilla
Microwave in short intervals, stirring between each, until smooth, glossy, and pourable. This usually takes about 2 minutes total.
To Serve
Cut the bread pudding into warm squares.
Spoon or drizzle the white chocolate sauce over each serving — generously.
As tradition calls for, pair it with a hot cup of Community Coffee and enjoy it slowly with the people who make life good.
White Chocolate Bread Pudding
Ingredients
Method
- Prep: Preheat oven to 400°F. Generously butter a deep half pan. Spread 1 French bread, cut into 1–2″ cubes evenly in the pan.
- Make custard: Blend 3 eggs, 2 egg yolks, 1 cups condensed milk, 1 cups evaporated milk, 1 cups whole milk, 1 cups heavy whipping cream, 0.5 cups sugar, and 1 teaspoons vanilla bean powder together with an immersion blender until smooth.
- Assemble: Pour custard over bread, pressing down so every piece absorbs the liquid. Scatter 1 cups white chocolate morsels over the top and gently stir in.
- Rest: Cover tightly with foil and let sit for 30 minutes
- Bake: Bake covered for 60 minutes checking at the 30-minute mark. Done when custard is fully set through the center.