White Chocolate Bread Pudding

White Chocolate Bread Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 4 -5

    rolls or 1 loaf Brioche

  • 11

    ounces white chocolate chips, like Ghirardelli®

  • cups half & half

  • 2

    cups heavy cream

  • ¾

    cup sugar

  • 1

    tsp. vanilla extract

  • 3

    large eggs

  • 5

    large egg yolks

  • 1

    cup dried nectarines, chopped

  • zest of 1 large lemon

  • Cook’s Notes:

  • Half & half can be replaced with milk.

  • Dried nectarines can be replaced with a fruit of choice, like raisins, cranberries, or cherries.


Preheat oven to 325 °F. Spray a 3-qt (9″ x 13″) baking dish with vegetable or canola spray. Cut the brioche loaf into 1 inch cubes. Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute. In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined. Pour mixture over bread. Let stand for 10-15 minutes to allow liquid mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake 60-75 minutes, until custard is set and brioche is golden. Serve warm or cold.


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