Paula Deen White Chocolate Bread Pudding Recipe

Craving something decadently Southern? Let me take you on a delicious journey through one of Paula Deen’s most beloved desserts: White Chocolate Bread Pudding. It’s rich, creamy, and kissed with just enough sweetness to make every bite feel like a warm hug from grandma. This dessert is about indulgence—lush custard soaked into buttery bread, pockets of white chocolate melting throughout, and a drizzle of rum caramel to finish it just right.

Whether hosting a Sunday supper, planning a holiday gathering, or treating yourself on a rainy day, this bread pudding never disappoints. And the best part? It’s surprisingly easy to make at home.

Let’s dive into what you’ll need.

Soaking the Bread

Once the custard is silky and well-combined, it’s time to soak the bread—the part that transforms this dessert into a comforting Southern masterpiece.

1. I cut my day-old bread into thick slices, about ½ inch each. Stale bread works best because it absorbs the custard without falling apart.
2. I place the bread slices in a large mixing bowl and slowly pour the warm custard. I use a spatula or the back of a spoon to press the bread down, ensuring every slice is soaked.
3. Then I let it sit for at least 20 minutes. Trust me, this step is where the magic starts—the bread soaks up all that velvety white chocolate custard and becomes melt-in-your-mouth tender.

Adding the Extra White Chocolate

For pockets of gooey, melted goodness throughout the pudding, I stir the remaining 1 cup of chopped white chocolate into the soaked bread mixture.

Here’s a quick tip I always follow: I stir gently so the chocolate stays in chunks and doesn’t melt into the custard. This way, you get lovely bursts of white chocolate in every bite after baking.

Building the Bread Pudding

Now that the bread is custard-soaked and chocolate-studded, it’s time to bake:

1. I preheat the oven to 350°F (175°C).
2. Then I pour the bread mixture into a greased 9×13-inch baking pan, ensuring everything is evenly spread.
3. I cover the pan with foil and bake it for 1 hour—this allows the pudding to set gently and cook through without browning too fast.

The smell from the oven is already irresistible, but we’re not done yet. Please wait until you uncover it and let it finish baking.

The Final Bake: Golden and Gorgeous

After baking covered for the first hour, I carefully remove the foil and return the pudding to the oven for another 60 minutes. This final hour is when the magic happens: the top turns golden brown and slightly crisp, and the custard finishes setting into a rich, cohesive dessert.

I usually gently shake the pan around the 50-minute mark to see if the center is firm. If it’s still jiggly, like loose custard, it needs a bit more time. You want it set but still soft, not dry.

Once fully baked, I take the pudding out and let it cool at room temperature for 30–40 minutes. This resting time helps everything settle and makes slicing so much easier.

Serving Suggestions & Flavor Tips

There’s no wrong way to enjoy this dessert, but here’s how I like to serve it for maximum comfort:

• Warm slices served with a generous drizzle of rum caramel sauce—the boozy sweetness takes the flavor up a notch.
• I cut it into squares for a crowd and placed each on a dessert plate with a scoop of melted vanilla ice cream.
• Want a little crunch? Sprinkle some toasted pecans or slivered almonds over each serving.

Pro Tip: If you’re not into rum, swap the sauce for a simple vanilla cream drizzle or berry compote. Bread pudding is versatile and pairs well with many toppings.

Storing & Reheating Tips

Aside from its outrageously good taste, this dessert also stores beautifully.

How to Store:

• Once the bread pudding is completely cooled, I cover the pan tightly with foil or transfer slices to an airtight container.
• It keeps well in the refrigerator for up to 4 days.
• The flavors deepen overnight, so don’t be surprised if it tastes even better the next day!

How to Reheat:

• I microwave for about 30–45 seconds for single servings until warm.
• For the whole pan, I cover it with foil and reheat it in a 325°F oven for about 20 minutes.

Want to revive that just-baked texture? Add a splash of cream over the top before reheating.

Frequently Asked Questions (FAQ)

Q: Can I use white chocolate chips instead of chopped white chocolate?
A: Yes, white chocolate chips will work just fine. However, chopping a high-quality white chocolate bar into chunks will melt more smoothly and taste richer.

Q: What’s the best bread for white chocolate bread pudding?
A: Day-old French bread is ideal because it absorbs the custard well without getting soggy. Brioche or challah can also be used for an even richer flavor.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the pudding the night before, cover it, and refrigerate it. Then, when you’re ready to serve it, bake it the next day.

Q: Is there a substitute for the rum caramel sauce?
A: If you’d like to skip the alcohol, try a classic caramel sauce, vanilla cream drizzle, or a fresh berry compote.

Q: How do I know when the bread pudding is done baking?
A: The top should be golden brown, and the center should no longer jiggle. Insert a knife into the middle. If it comes out clean, it’s ready.

Final Thoughts: A Dessert Worth Sharing

There’s something undeniably comforting about homemade bread pudding—and Paula Deen’s version, loaded with white chocolate and smothered in rum caramel, is pure Southern indulgence. I’ve made this for birthdays, holiday dinners, and quiet Sunday nights, and it brings joy to the table every time.

If you’re looking for a rich, crowd-pleasing dessert that’s easy to make ahead, this is it. From the first creamy bite to the last spoonful, it delivers on flavor, texture, and that warm, homemade charm we all crave.

Now it’s your turn, grab that leftover bread, whisk up that custard, and enjoy the sweet reward of baking something truly special.