Beazell's Cook Book

Bread Pudding w/ White Chocolate Sauce

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Bread Pudding with White Chocolate Sauce  




1 loaf French bread

4 large eggs, lightly beaten

2 teaspoons vanilla

2 cups granulated sugar

1 stick butter, melted

4 cups half and half or heavy whipping cream

1 teaspoon ground cinnamon

¾ -1 cup chopped pecans (optional)


White chocolate sauce:


1 box white chocolate baking chocolate, broken into pieces

1 stick butter, sliced into pieces

1 cup confectioners' sugar

4 - 6 teaspoons water



Tear the bread into small pieces into a large bowl. Cover with paper towel or dish towel and allow to sit for 8-12 hours ahead of time (or overnight) to dry out.

For the Bread Pudding, preheat the oven to 350 degrees.

In a medium bowl, mix lightly beaten eggs, sugar, half and half or cream, ground cinnamon and vanilla. Beat slowly until smooth. Melt butter in the microwave and beat it slowly into the sugar mixture. Pour this mixture over the bread pieces and stir gently to coat all the bread pieces.

Pour mixture into a lightly greased 9 x 13 pan and press down gently to get rid of air pockets. Bake for 45 minutes at 350 degrees or until lightly golden. Do not over bake.

For the White Chocolate Sauce, do NOT make the chocolate sauce until the bread pudding is out of the oven because it will get too hard.

Put chocolate pieces and butter pieces into a microwave safe bowl and microwave until melted, stirring every 30 seconds until the mixture is smooth and creamy. Gradually add the confectioner's sugar and beat until smooth. Add water a bit at a time until the chocolate mixture is smooth and easy to pour.

Pour the chocolate sauce evenly over the top of the baked bread pudding.


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