I love a good bread pudding recipe. And this white chocolate bread pudding is such a treat. Rich, warm, and comforting, it’s perfect for fall weather and these individually portion sized desserts are great for holiday entertaining too. Plus, if you have any left over they’re great with coffee in the morning. Who says you can’t have bread pudding for breakfast?
This white chocolate bread pudding recipe below is from the pastry kitchen of Carnival Cruise Lines. I sailed away with them for a relaxing girlfriends getaway, and this homemade recreation of what we had on the ship has the same decadent rich flavor that I remember while on vacation.
On the ship, it’s named “Bitter & Blanc” for it’s two main superstar ingredients – dark chocolate ganache and white chocolate sauce. At first I was a little intimidated about making these sauces at home, but it turns out they are surprisingly easy and a little fool proof. You could just make the vanilla sauce, but the bitter sweetness of the dark chocolate ganache pairs well with the white chocolate mixed with the bread pudding.
I baked this white chocolate bread pudding recipe at home and shared it with my husband and friends and it was a big hit! Here’s a couple of quick tips here for you as well as step-by-step instructions. But if you’re ready to get started, just hit the “jump to recipe” button.
White Chocolate Bread Pudding Cooking Tips:
- When shopping for ingredients, 1 pint of heavy cream will be enough for the whole recipe, bread pudding and sauces too.
- Make the dark chocolate ganache first as you’ll need it to layer in the bottom of your ramekins.
- Stir up the vanilla sauce while you’re waiting for the white chocolate bread pudding to bake.
- Have an empty mason jar ready on the side as you’ll probably have some chocolate ganache and vanilla sauce left over to use in other recipes. Even better, you could always make a couple of batches and give the sauces away as gifts.
White Chocolate Pudding Recipe: Step-By-Step
Gather together the ingredients and preheat oven to 325 degrees Fahrenheit. Having all the ingredients pre-measured in prep bowls helps make this white chocolate pudding recipe easy to follow. Here’s what you’ll need to get started:
WHITE CHOCOLATE BREAD PUDDING INGREDIENTS
- egg yolks
- heavy cream
- Brioche bread
- white chocolate chips
- whole milk
- corn starch
- egg yolks
- vanilla extract
- dark or semi-sweet chocolate chips
- heavy cream
- vanilla extract
Making The Bread Pudding
Remove the crusts of the bread, dice into squares. Put in a large bowl and pour 1/2 cup cream over bread; let it soak in.
In saucepan, melt the white chocolate chips with butter and set aside.
In a mixing bowl, mix cream, sugar, yolks, and add the melted white chocolate/butter mixture on a slow speed.
The mixture will have a yellow consistency once blended.
Add the cream-soaked bread pieces and stir together with a spoon until bread is well coated.
It will look a bit mushy, but will bake up nice and fluffy. Set the bread aside to make the dark chocolate ganache.
Making The Dark Chocolate Ganache
In a saucepan, heat 1 1/2 cup heavy cream and bring to simmer. Put 1 cup of dark chocolate chips into a bowl and pour simmering cream over chocolate. Add vanilla and stir gently until it has a smooth chocolate sauce consistency.
Grease individual soufflé cups or ramekins with butter and sprinkle lightly with sugar. Spoon a layer of dark chocolate ganache into the bottom of each cup.
Top the dark chocolate sauce with white chocolate bread pudding mixture. Bake at 325 degrees Fahrenheit for 45 minutes.
Making The Vanilla Sauce
While the white chocolate bread pudding is baking, make a vanilla sauce for the topping. Boil 1 cup of milk and mix in 2 tablespoons of sugar in a small saucepan.
Once sugar is melted, lower heat to a simmer. In a small bowl, cream together two egg yolks & 1 tablespoon of corn starch with a whisk.
Pour milk into egg yolks and corn starch mixture. Add 1 tsp vanilla extract.
Return vanilla sauce mixture to sauce pan and cook on low heat until it reaches a coating consistency (coats a spoon).
Pour vanilla sauce through strainer into a small bowl to remove lumps. Once white chocolate bread pudding is done baking, it’s ready to add the sauce and serve!
Add a spoonful of vanilla sauce to each serving of white chocolate bread pudding.
Serve and enjoy! This recipe makes 5-6 servings depending on the size of your soufflé bowls or ramekins.
The dark chocolate ganache at the bottom pairs nicely with the white chocolate bread pudding and vanilla sauce making a decadent and impressive dessert. If you have any sauce left over, store in a glass container in the refrigerator for up to one week.
White Chocolate Bread Pudding
A decadent white chocolate bread pudding with dark chocolate ganache and a creamy vanilla sauce.
- 3 large egg yolks
- 1 tbsp butter
- 1/2 cup heavy cream
- 1 to 2 loafs Brioche bread (you'll need 5-6 cups chopped)
- 1 cup white chocolate chips
- 1/3 cup sugar
- 1 cup whole milk
- 2 Tbsp sugar
- 1 Tbsp corn starch
- 2 egg yolks
- 1 tsp vanilla extract
Dark Chocolate Ganache
- 1 cup dark or semi-sweet chocolate chips
- 1 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Preheat oven to 325 degrees F.
- Remove the crusts of the bread, dice into squares. Put in a large bowl and pour 1/2 cup cream over bread; let it soak in.
- In saucepan, melt the white chocolate chips with butter and set aside.
- In a mixing bowl, mix cream, sugar, yolks, and add the melted white chocolate/butter mixture on a slow speed.
- Add the cream-soaked bread, mix well.
- Grease individual souffle cups with butter and sprinkle lightly with sugar.
- Spoon a layer of dark chocolate ganache into the bottom of each cup. (Recipe Below).
- Top with bread pudding mixture. Bake at 325 degrees F for 45 minutes.
Chocolate Ganache Directions:
1 cup dark or semi-sweet chocolate chips
1 1/2 cup heavy cream
1/2 tsp vanilla extract
In a saucepan, heat heavy cream to simmer. Put dark chocolate into a bowl and pour simmering cream over chocolate. Add vanilla and stir gently until smooth.
Vanilla Sauce Directions:
1 cup whole milk
2 Tbsp sugar
1 Tbsp corn starch
2 egg yolks
1 tsp vanilla extract
Boil milk and sugar in a small saucepan. In a small bowl, cream yolks & corn starch with a whisk, mix in the milk, and add vanilla extract. Pour back into saucepan and cook on low heat unitl it reaches a coating consistency (coats a spoon). Pour through strainer to remove lumps.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 778Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 368mgSodium: 528mgCarbohydrates: 82gFiber: 2gSugar: 43gProtein: 17g
Nutrition information provided is only an estimate.
This post was created as part of my collaboration with Carnival. As always, all of the opinions, thoughts, and ideas in this post are my own. Originally published Oct 27, 2014, updated 2022.
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These look really glamorous…Whenever I think of bread pudding I imagine large, stodgy vats and school dinners. Time to think again by the look of it!
busy mom says
in step 1 it doesn’t specificy exactly how much cream we’re supposed to pour over the bread. otherwise recipe and pics look great
busy mom says
actually that’s step 2 that i’m referring to
It says 1 pint in the ingredient section
Much cream on the bread. You say 1 pint is enough for everything so I am assuming it is a portion of the pint.
The recipe says 5 yolks and then says 2 yolks for the vanilla sauce. So are only 3 used in the bread pudding or are 7 used total? Also you’re using 1 1/2c of cream in the ganache but the recipe calls for cream Two other times, in the soaking of the bread and in the white chocolate sauce. So since you said 1 pint is enough for the whole recipe am I to assume only 1/4c to soak the bread and 1/4c in the white chocolate mixture? This doesn’t seem like near enough.
Rachelle Lucas says
Hello Cait! Yes, it’s 5 yolks total. So 2 yolks in the vanilla sauce and 3 in the bread pudding. For the cream, I really eyeball it when I make bread pudding, but a pint is typically plenty since it’s two whole cups, especially since the white chocolate sauce ends up getting mixed with the bread.
Myrna Falcon says
Can you clarify the vanilla? The ingredients list 2-1/2 teaspoons but I only see 1/2 teaspoon in ganache and 1/2 teaspoon in sauce.
Rachelle Lucas says
Hi Myrna! I’d go by the directions of 1/2 teaspoon in the ganache and 1/2 in the sauce. I cut the recipe down from a commercial kitchen size to a home kitchen size, so I’ll make the adjustment above in the ingredients list. Thank you for the heads up!
Lilli Sarantos says
Hi! I’m so excited to be making this as it is my Mom’s absolute favorite and she asked me to buy bread pudding (no thank you!).
I am a little confused about how much cream to pour over the bread? I know it was addressed in an earlier post, but i’m still not sure? I bought a large challah loaf, and the crust is off and it’s been cubed. Now I wait! lol.
Thank you so much!!!
Crystal B says
Delicious! My husband said better than on our carnival cruise!
Rachelle Lucas says
I’m so glad you enjoyed it! And that you were able to taste a memory from your cruise. 🙂