| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 40 min |
| Cook: | 1 hr |
| Yield: | 16 servings |
Ingredients
- 1 vanilla bean, split
- 8 large eggs
- 1 loaf Brioche, Challah, or other sweet bread
- 4 ounces butter, melted
- 16 ounces white chocolate, chunked
- 2 cups milk
- 2 cups heavy cream
- 2/3 cups sugar
Instructions
- Preheat oven to 325 degrees.
- Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
- Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
- Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 498 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 9 g |
| Cholesterol | 166 mg |
| Sodium | 151 mg |
Reviews
Sooo good made this for a Memorial Day party, should have made two pans. Everyone LOVED it!
I never knew I liked bread pudding until I made this! So good! I served it with just a small scoop of raspberry gelato, and it was perfect to cut the sweetness! I’m going to try to make a pecan pie version, based on this recipe, next.
Super easy super good!
This bread pudding is absolutely delicious!
Made this today for a friend for her birthday. Use the Challah bread, organic, and like others suggested, used white chocolate Ghirardeli morsels, weighed out 16 ounces. My vanilla beans were dried up and I was afraid to use them so I used two teaspoons of vanilla extract. I also couldn’t get it all in my dish which I think was not quite 2 quarts, so I made a little bitty one for myself. My friend thought it was delicious, and I misread the recipe and cooked it at 350 by mistake, then went back and read someone cranked up the heat because it wasn’t browning. I cooked it at that temp for 45 minutes and it was perfect for my oven. I gave her a box of fresh raspberries to top it with to cut the richness. I criticized another for changing the recipe up, but I don’t think these changes made a difference.
Absolutely delicious. The only differences in my experience were that I had to use a 9×13 baking dish and then after baking for an hour without browning, I increased the temperature to 350 for an additional 10-15 minutes to brown/crisp the top. My wife and mother-in-law both said this is definitely a repeat!
Only the second time I made bread pudding and it was excellent. Made it for our Superbowl party and everyone loved it. Not overly sweet. I used 2 large loaves of French bread to soak up the liquids but it was not dry. Still experimenting with a compatible sauce for those with an extra sweet tooth.
I wanted to make a bread pudding for work and this one was delicious! I even signed up for this website so I could review it as there werent many reviews!
– 2 ounces of butter instead of 4
– 1/3 cup of sugar instead of 2/3
– 10 ounces of white chocolate chips and 3 ounces of dark chocolate
– Non-fat milk
The only reason I took off a star for this recipe is there was way too much custard left over to fit in the 2 quart pan. Maybe my Challah loaf was bigger than usual however next time I will use less for the custard to not waste ingredients.
I’m not big on bread pudding but this one is awesome. Family loved it and not at all difficult to make.
I made this twice over the holidays and served it with a creamy vanilla sauce. Everyone loved it and came back for seconds. I used white chocolate morsels ands served the pudding slightly warmed. It was an old fashioned comfort food and made dessert very special.