Paula Deen White Chocolate Bread Pudding
Paula Deen’s White Chocolate Bread Pudding is a Southern comfort classic made with rich custard, day-old bread, and loads of creamy white chocolate. Baked until golden and drizzled with rum caramel sauce, this decadent dessert is perfect for holidays, dinner parties, or cozy weekends at home.
Ingredients
- 5 cups heavy cream
- 2 cups whole milk
- 1 can sweetened condensed milk
- 1 vanilla bean (seeds scraped)
- 28 oz white chocolate, chopped (divided)
- 4 whole eggs
- 2 cups egg yolks (approx. 12 yolks)
- 18 oz day-old French bread, sliced
- Rum caramel sauce, for drizzling
Instructions
- In a saucepan, heat cream, milk, condensed milk, and vanilla bean seeds until hot.
- Remove from heat and stir in 2½ cups of white chocolate until melted.
- In a bowl, whisk eggs and yolks. Slowly add warm cream mixture while whisking constantly.
- Pour custard over sliced bread and let soak for 20 minutes.
- Stir in remaining white chocolate chunks.
- Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 1 hour.
- Remove foil and bake an additional hour until golden and set.
- Let cool before slicing. Drizzle with rum caramel sauce to serve.
Video
Notes
- Use day-old bread for best texture and absorption.
- Don’t skip the resting period—it allows flavors to settle.
- Store in the fridge for up to 4 days; reheat with a splash of cream.