Here is a rich and indulgent white chocolate bread pudding perfect for special occasions and holiday meals. Whether you’re planning an Easter brunch or a celebratory dinner, this dessert is a luxurious way to mark the return to indulgence after any period of restraint. 
This recipe is my homemade take on a favorite restaurant version from Biaggi’s. It’s so irresistible that I’ve been known to visit the restaurant just for the bread pudding. After being disappointed too many times by unavailable servings, I developed this version at home — creamy, comforting, and packed with white chocolate. I like to serve it Biaggi’s-style with crème anglaise, dark chocolate shavings, and fresh strawberries. 
Bread pudding is straightforward to make and benefits from resting so the custard soaks through the bread. Stale brioche or challah works best because their enriched texture—made with butter, sugar, and eggs—yields a tender, golden-brown finish. Start by cubing the bread and tossing it with melted butter. Some white chocolate is left in chunks to punctuate the texture while additional white chocolate is melted into the custard for a deep, consistent flavor throughout. A sprinkle of granulated sugar across the top before baking creates a crisp, caramelized crust that contrasts beautifully with the soft interior. The result is a custardy center with a caramelized, sugary top. 
This version is reliable enough to make at home anytime I’m craving that restaurant experience — without the risk of disappointment. 
White Chocolate Bread Pudding
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- Author: Amanda
- Yield: 10 to 12 servings
Description
A decadent white chocolate bread pudding loaded with white chocolate chunks and additional white chocolate melted into the custard for deep flavor. Serve warm with crème anglaise, shavings of dark chocolate, and ripe strawberries for a balanced, elegant finish.
Ingredients
Scale
- One 1-pound loaf brioche or challah, cut into 1-inch cubes
- 1 stick butter, melted, plus more softened butter for greasing the pan
- 1 pound (16 ounces) white chocolate, cut into small chunks
- 2 cups whole milk
- 2 cups heavy cream
- 2/3 cup granulated sugar, plus extra for sprinkling on top
- 1 vanilla bean, split and seeds scraped
- 8 large eggs
- Crème anglaise, for serving
- Bittersweet chocolate, for shaving on top when serving
Instructions
- Preheat the oven to 325°F. Lightly grease a 9 x 13-inch baking pan with softened butter. Place the bread cubes in the prepared pan and drizzle with the melted butter, tossing to coat. Add 10 ounces of the white chocolate chunks to the bread and toss gently to combine.
- In a large saucepan, combine the milk, cream, sugar, and the scraped vanilla seeds along with the vanilla bean. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Place the remaining 6 ounces of white chocolate in a bowl. Pour the hot cream mixture over the white chocolate and let it sit for 30 seconds, then stir until fully melted and smooth.
- In a separate bowl, whisk the eggs until uniform and slightly frothy. Temper the eggs by adding a small ladleful of the hot cream mixture while whisking continuously. Continue adding the hot cream in increments while whisking gently until fully incorporated—avoid vigorous whisking to keep foam minimal. Strain the custard back into another bowl if desired, then pour evenly over the bread and chocolate in the pan. Press the bread lightly so it soaks in the custard and let it stand for 15 minutes. Sprinkle the top generously with granulated sugar.
- Set the baking dish inside a larger, high-sided pan and place in the oven. Carefully pour hot water into the larger pan until it reaches about 1 inch up the side of the baking dish to create a water bath. Bake for 50 minutes to 1 hour, until the pudding is set and the top turns golden. For a deeply caramelized top, preheat the broiler and broil for 4–5 minutes until the sugar is caramelized and the surface is a deep golden brown. Serve warm with crème anglaise and freshly shaved bittersweet chocolate.
Notes
This recipe is inspired by popular white chocolate bread pudding preparations and adapted to deliver a reliable, richly flavored version for home baking. Using an enriched bread like brioche or challah gives the best texture and browning.
- Category: Cobblers/Crisps/Bread Puddings