Paula Deen White Chocolate Bread Pudding Recipe

🧂 Ingredients

• 2.5 cups Heavy cream

  rich and velvety
• 1/2 can Condensed milk

  sweetened for added sweetness and thickness
• 1 cup Milk

  whole milk for a creamy texture
• 14 oz White chocolate

  cut into small pieces (approximately 1 3/4 cups) (smooth and decadent)
• 1/2 vanilla bean

  for a fragrant and aromatic touch
• 1 cup Egg yolks

  approximately 6 eggs (for a rich and custard-like consistency)
• 2 Eggs

  fresh and large
• Rum caramel sauce

  homemade or high-quality store-bought for a delightful boozy flavor
• 9 oz Bread

  preferably 1 to 2 days old (stale for better absorption of the custard mixture)

Instructions

• 1 Begin by preheating your oven to 350°F.
• 2 In a saucepan, combine heavy cream, milk, condensed milk, and vanilla bean. Heat
  over medium heat until it starts to simmer.
• 3 Remove from heat and add in the white chocolate pieces. Stir until fully melted
  and incorporated.
• 4 In a separate bowl, whisk together eggs and egg yolks until well combined.
• 5 Gradually pour the white chocolate mixture into the egg mixture, whisking
  continuously to prevent scrambled eggs.
• 6 Cut the bread into small cubes and place them in a greased 9×13 inch baking
  dish.
• 7 Pour the custard mixture over the bread cubes, making sure all pieces are
  soaked.
• 8 Bake for 15 minutes or until the custard is set and the bread pudding has a
  light golden color.
• 9 Serve warm with a drizzle of rum caramel sauce on top.

Nutrition Info