Paula Deen White Chocolate Bread Pudding Recipe

Celebrity chef Paula Deen is known for her southern cooking and delicious
desserts. Her recipes often include rich and indulgent ingredients, making them
perfect for special occasions or when you want to treat yourself.

Servings: 30

Author: Dr. Leah Alexander

Prep Time:
35 minutes

Cook Time:
45 minutes

Total Time:
1 hour, 15 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

Paula Deen White Chocolate Bread Pudding Recipe

🧂 Ingredients

16 large eggs
3 cups of indulgent heavy cream
4 cups of wholesome milk
2 loaves of decadent brioche

cubed
8 ounces of premium butter

melted
1 1/3 cups of fine sugar
2 vanilla beans

split, for aromatic sweetness
32 ounces of high-quality white chocolate

chunked

Instructions

1 Begin by preheating your oven to 350 degrees F. While the oven is heating up,
take two loaves of Brioche and cut them into approximately 1-inch cubes.
2 Now it’s time to create the custard mixture. In a saucepan over medium heat,
combine heavy cream, milk, butter and split vanilla beans. Allow the mixture to
come to a simmer, then turn off the heat. Next, add in chunks of high-quality
white chocolate and stir until fully melted and well combined.
3 In a large mixing bowl, take 16 eggs and whisk them together with sugar until
they are thoroughly combined. Slowly pour in the creamy custard mixture while
continuously whisking to prevent any lumps from forming.
4 Take the prepared Brioche cubes and spread them evenly in a large baking dish.
Then, slowly pour the custard mixture over the bread, ensuring that each cube is
fully coated with the creamy mixture.
5 Place the baking dish in the preheated oven and bake for 35-40 minutes, or until
the top of the bread pudding is a beautiful golden brown and the custard has
set. Serve this delectable treat warm with a dollop of whipped cream or a scoop
of vanilla ice cream for an extra indulgent touch.

Paula Deen White Chocolate Bread Pudding Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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