Debbie Thurmond Recipe

White Chocolate Bread Pudding

By Debbie Thurmond debbiethurmond

Recipe Rating:
Prep Time:
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Debbie's Story

Although, there are never any leftovers with this dessert, it is wonderful when served warm or cold. I use extra white Chocolate to dip fresh strawberries and serve my bread pudding with a dipped strawberry on the side. It makes this simple dessert look quite elegant.


1 loaf
french or italian bread
4 large
eggs, lightly beaten
2 tsp
2 c
granulated sugar
1 stick
butter, melted
4 c
half and half, or heavy whipping cream
1 tsp
ground cinnamon
3/4 - 1 c
chopped pecans (optional)
1 box
white chocolate baking chocolate, broken into pieces
1 stick
butter, sliced into pieces
1 c
confectioners' sugar
4-6 tsp

Directions Step-By-Step

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 350F.
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 350F or until lightly golden. Do not overbake.
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.

About this Recipe

Course/Dish: Puddings, Chocolate
Other Tag: Quick & Easy

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Debbie Thurmond debbiethurmond
Feb 2, 2014
Sure,Debra, That would be fine. You might not even cook it quite "done", say, leave the last 20 minutes or so, and finish it up the next day and drizzle the chocolate over the cake when it comes out the second day. It only takes a minute to make up the chocolate sauce. I do this when I am making it in the morning but using it at night so that it is warm and the chocolate is flowing.
Debra Dial debraldial
Feb 2, 2014
Thanks Debbie. What do you think about having it prepared the day before and then putting it in the oven the next day. Would that work?
Debbie Thurmond debbiethurmond
Feb 2, 2014
Sorry to take so long in getting back with you, Debra. But yes, it is good the next or even the next day. You might possibly want to set it in the microwave for about 30 seconds or so to give some fluidity to the chocolate.
Debra Dial debraldial
Jan 30, 2014
Could this be made a day ahead?
Debbie Thurmond debbiethurmond
Sep 29, 2012
This is one of our favs, Betty! It is easy and delish!