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Isla Marie

White Chocolate Bread Pudding

A rich, creamy white chocolate bread pudding with a soft custardy center and lightly golden top. Made with simple ingredients and baked until perfectly set, this indulgent dessert is comforting, elegant, and ideal for make-ahead occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 cups day-old bread brioche, challah, or French bread, cubed
  • 1 cup white chocolate chips or chopped white chocolate
  • 3 large eggs
  • 1½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter melted (plus more for greasing)
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt

Equipment

  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk
  • Saucepan or microwave-safe bowl
  • Knife and cutting board

Method
 

Step 1. Prepare the Baking Dish
  1. Preheat oven to 350°F (175°C). Grease the baking dish generously with butter and spread the bread cubes evenly inside.
Step 2. Melt the White Chocolate
  1. Gently melt the white chocolate with ¼ cup of the milk until smooth. Let cool slightly.
Step 3. Make the Custard
  1. In a large bowl, whisk eggs, sugar, remaining milk, cream, melted butter, vanilla, and salt. Slowly whisk in the melted white chocolate.
Step 4. Assemble the Pudding
  1. Pour the custard evenly over the bread. Press gently so all bread is soaked.
Step 5. Rest Before Baking
  1. Let the mixture rest for 20–30 minutes to fully absorb the custard.
Step 6. Bake
  1. Bake uncovered for 40–45 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
Step 7. Cool and Serve
  1. Let rest for 10–15 minutes before serving warm.

Video

Notes

  • Use day-old bread for best texture; fresh bread can turn soggy.
  • Avoid overbaking—custard should be set but soft.
  • Optional add-ins include raspberries, toasted pecans, or a drizzle of vanilla sauce.