Home » Recipes » Desserts » White Chocolate Bread Pudding

White Chocolate Bread Pudding

White Chocolate Bread Pudding is ultra rich and decadent. I can’t think of anything better to do with stale white bread.

Slice of White Chocolate Bread Pudding on a plate.

There’s loads of white chocolate flavor in this bread pudding. There are white chocolate chips in the pudding itself and it is served with a white chocolate sauce for more sweetness and flavor.

Ultra Rich Flavor

Six large eggs and a bunch of heavy cream make this bread pudding rich and creamy in texture. The texture is almost custard-like. Incredibly delicious!

Cocoa Powder Topping

The top may look a little burnt, but it’s not. There’s a cocoa powder/sugar mixture sprinkled on top for extra chocolate flavor.

Easy White Chocolate Sauce

The white chocolate sauce consists of just 3 ingredients: white chocolate chips, heavy cream, and butter. It really ups the overall sweetness of the bread pudding.

What Type Of Bread To Use

I like to use a white sandwich bread that is a little on the dense side like Pepperidge Farm Hearty White Bread. Do not use fresh bread. Bread pudding is best made with stale bread. If your bread is fresh, remove it from the bag and spread it out to dry out some for a few hours.

Slice of White Chocolate Bread Pudding on a plate with white chocolate sauce.

Recipe Tips

Best served warm.

You can use a baking dish that’s anywhere between 8×11-inches and 9×13-inches. A smaller one will just result in a taller bread pudding.

To make the dish a little less rich, use 2 cups half-and-half and 1 1/3 cups heavy cream.

Once you pour the cream mixture over the bread. Push the bread slices down into the liquid to submerge them.

Needs to be assembled at least 2 hours in advance. Even better, do it the night before.

Leftovers will keep for about 4 days in an airtight container in the refrigerator and can be reheated in the microwave.

White Chocolate Bread Pudding slice close-up.

More Bread Pudding Recipes To Try

White Chocolate Bread Pudding

White Chocolate Bread Pudding is ultra rich and decadent. I can't think of anything better to do with stale white bread.


  • 18-20 white sandwich bread slices
  • 1 (11-ounce) package white chocolate chips, chopped into smaller pieces
  • 6 large eggs
  • 3 1/3 cups heavy cream
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup granulated sugar

White Chocolate Sauce

  • 1 (11-ounce) package white chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons salted butter


  • Cut the crusts from the bread and discard them.
    Lightly spray a baking dish with cooking spray.
    (Note: The baking dish I use is 8×11 inches. You can use a 9×13-inch or slightly smaller baking dish.)
  • Place bread slices in 3 layers in the baking dish, sprinkling each layer with white chocolate chips.
  • In a large bowl, whisk together the eggs, heavy cream, vanilla, and salt.
    Pour over the bread.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Preheat oven to 350 degrees.
    Mix together cocoa powder and sugar in a small bowl. Sprinkle on top of bread pudding.
  • Bake for 45 to 50 minutes.
  • To make sauce, place all ingredients in a medium saucepan. Heat over medium-low heat, stirring continuously, until melted.
  • Serve warm, drizzled with white chocolate sauce.


Note: You don’t have to chop the white chocolate chips but the white chocolate is more evenly distributed if you do.


Calories: 795kcal
Course: Dessert
Cuisine: Southern
Keyword: bread pudding, white chocolate

Want to Save This Recipe?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

1 thought on “White Chocolate Bread Pudding”

  1. I would have given a higher rating because it was so delicious. But I was confused at the recipe! In the recipe it calls for half a cup of granulated sugar and then further down after the cocoa powder it calls for a quarter cup granulated sugar. In the instructions it doesn’t say to add sugar to anything else. It just says to mix the cocoa powder with the sugar. Why not just say 3/4 cups of granulated sugar? I was wondering and ended up putting half a cup in the egg mixture and saving the quarter cup for the cocoa mix. And figured that the instructions on mixing the egg mixture just left out the half a cup sugar accidentally. Anywho it turned out great anyway. Can you please let me know what I was actually supposed to do? Thank you muchly 😊
    A Curious Baker

Scroll to Top