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White Chocolate Bread Pudding

Just like the bread puddings I grew up on, this one is meant to be served hot, shared generously, and enjoyed slowly—preferably with a strong cup of Community Coffee on the side. This is an original The Well Seasoned Table recipe, rooted in tradition and made with intention.
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Ingredients
  

Bread Pudding
  • 3 –4 small loaves French bread or 1 full loaf French bread stale and dry
  • 4 large eggs
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 teaspoon vanilla bean powder
  • 1 cup granulated sugar
  • ½ liter heavy whipping cream about 2 cups
  • ¼ cup whole milk
  • 1 cup Nestlé Toll House Premier White Chocolate Morsels
White Chocolate Sauce
  • 1 cup white chocolate morsels
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla bean powder or vanilla bean paste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Rest: Cover tightly with foil and let sit for 30 minutes
  5. Bake: Bake covered for 60 minutes checking at the 30-minute mark. Done when custard is fully set through the center.