Bread pudding is one of those desserts that’s really comforting. Eating this treat is like getting a warm hug from a loved one. It may seem like an old fashioned recipe to some, but we like to think of it as more of a classic that never really goes out of style. And, this bread pudding recipe has a special twist that makes it all the more delectable: white chocolate.
The 3 things that really make this bread so tasty are the ingredients heavy cream, white chocolate and cardamom. The cream and the white chocolate add a silky texture and that rich, buttery vanilla flavor. And, the cardamom adds just a little bit of dimension to the flavors of this bread pudding.
To make this bread pudding you’ll need to chop up some stale bread into 1-inch cubes for this. You can tear the bread instead if you’d like. My mom always went for the more rustic look and I go back and forth on which way I prefer.
For the Bread Pudding:
1 tablespoon unsalted butter (for greasing pan)
9 ounces bread (croissant or French bread), cut into 1-inch cubes
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup (about 2 1/3 ounces) granulated sugar
6 ounces white chocolate, finely chopped
4 large yolks
1 large egg
1/2 teaspoon pure vanilla extract
For the Sauce
1/2 cup heavy cream
2 ounces white chocolate, finely chopped
1.Grease 8-inch square pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Spread bread cubes onto rimmed baking sheet and bake until edges of bread feels dry, about 10 minutes. Remove from oven and let pan cool on wire rack.
2.In medium saucepan whisk milk, cream, and sugar to combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
3.In large bowl, whisk egg yolks and egg to combine. Slowly whisk in warm milk mixture to combine. Whisk in vanilla. Add bread cubes and let soak, about 30 minutes, gently stirring occasionally.
4.Pour mixture into prepared pan and bake until just set, about 25 minutes. Let cool slightly before serving, about 15 minutes.
5. To make the sauce: In small saucepan over medium heat, heat cream to just simmering. Remove from heat and whisk in chocolate until melted and smooth. Serve immediately.