White Chocolate Bread Pudding Recipe
In the South Bread Pudding is a sweet dessert served with just about any meal. We eat it for brunch, lunch, dinner, or even a late night snack! This version was given to me by my friend Mrs Rheada an accomplished bbq judge. She’s famous for bringing her White Chocolate Bread Pudding to bbq gatherings and it always disappears fast.
I took her recipe and modified it slightly (had to bring some bourbon to the party!) and cooked it on the Memphis Wood Fired Grill. You’ll want to give this one a try the next time you need a winning dessert.
White Chocolate Bread Pudding Ingredients
– 1 loaf French Bread
– 4 cups Heavy Cream
– 3 Large Eggs (lightly beaten)
– 2 cups White Sugar
– 1 package White Chocolate morsels
– 1/4 cup Melted Butter
– 2 teaspoons Vanilla
– 1 teaspoon Ground Nutmeg
– 1 teaspoon Salt
Bourbon White Chocolate Sauce
– 1 package White Chocolate morsels
– 1 cup Heavy Cream
– 2 Tablespoons Melted Butter
– 2 Tablespoons Bourbon
– 1/2 teaspoon Salt
Prepare pellet smoker or any grill/smoker for indirect cooking at 350 degrees.
Tear French Bread into small pieces and place in a large bowl. Pour 4 cups of Heavy Cream over Bread and soak for 30 minutes.
Combine eggs, sugar, melted butter, and vanilla in a medium size bowl. Add package of white chocolate morsels and gentle stir. Season with Nutmeg and Salt.
Pour egg mixture over the soaked French Bread and stir to combine.
Pour the mixture into a well buttered 9 X 13 inch casserole dish and place on the smoker.
Cook for 1 hour or until bread pudding has set and top is brown.
For the sauce: Melt butter in a sauce pot over medium heat. Add bourbon and continue to cook for 3-4 minutes until alcohol evaporated and butter begins to brown.
Add heavy cream and warm until slight simmer. Remove from heat and add white chocolate morsels a little at a time continuously stirring until the entire pack has melted. Season with a pinch of salt and serve over bread pudding.
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White Chocolate Bread Pudding Recipe
Ingredients
- 1 loaf French Bread
- 4 cups Heavy Cream
- 3 Large Eggs (lightly beaten)
- 2 cups White Sugar
- 1 package White Chocolate morsels
- 1/4 cup Melted Butter
- 2 teaspoons Vanilla
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
Bourbon White Chocolate Sauce
- 1 package White Chocolate morsels
- 1 cup Heavy Cream
- 2 Tablespoons Melted Butter
- 2 Tablespoons Bourbon
- 1/2 teaspoon Salt
Instructions
- Prepare pellet smoker or any grill/smoker for indirect cooking at 350 degrees.
- Tear French Bread into small pieces and place in a large bowl. Pour 4 cups of Heavy Cream over Bread and soak for 30 minutes.
- Combine eggs, sugar, melted butter, and vanilla in a medium size bowl. Add package of white chocolate morsels and gentle stir. Season with Nutmeg and Salt.
- Pour egg mixture over the soaked French Bread and stir to combine.
- Pour the mixture into a well buttered 9 X 13 inch casserole dish and place on the smoker.
- Cook for 1 hour or until bread pudding has set and top is brown.
- For the sauce: Melt butter in a sauce pot over medium heat. Add bourbon and continue to cook for 3-4 minutes until alcohol evaporated and butter begins to brown.
- Add heavy cream and warm until slight simmer. Remove from heat and add white chocolate morsels a little at a time continuously stirring until the entire pack has melted. Season with a pinch of salt and serve over bread pudding.
Have a Question About This Recipe?
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Hi, Malcom: Our family loves to use your recipes and videos to enhance our family’s smoker experiences! At my son’s request, I am thinking of making the White Chocolate Bread Pudding for Thanksgiving. I just wanted to be sure if it truly is supposed to be prepared in an 9 x 11 dish or do you mean 9 x 13 (i.e., a regular large casserole dish)? I’m just trying not to have any first-time prep mishaps on the holiday. Thank you!
yes – a 9×13 inch dish
Hi Malcom,
I enjoy doing all your recipes. I have one quick question about your bread pudding. Is the 1/4 Cup of butter salted or unsalted?
It was salted but you can use either one for your recipe
Going to make this recipe this week. What wood smoke is best? I was thinking oak or pecan. Thanks!
Hey Malcom,
Plan on doing the recipe this week for Christmas party. What smoke would you recommend for this dish? Pecan? Oak?
I would go with a lighter smoke – like pecan or fruit wood
Wow was this recipe awesome. The only deviation I did was I used a 9×13 foil pan because I was taking it to a dinner party and didn’t want to carry the casserole dish back. Also I was pressed for time so I cooked it in the oven. Everyone loved it and I can hardly wait to do it again on the smoker. Thanks, Malcolm. Happy Holidays.
Hi Malcolm,
Thanks for the recipes and the advice. When cooking the bread pudding do you add any smoke or is it just used as a heat source? Thanks.
You get a little smoke flavor – but it’s mostly a heat source
The white chocolate morsels: my market has 11 oz and 22 oz packages.
You can use as many morsels as you like.
Hi Malcom,
Can you prep this the day before or will the bread be to soggy the next day?
I imagine it will be very soggy and loose a lot of texture if you mix it together the day before. You can do all the other prep and keep it separate from the bread until right before you stuff it. That will make it easy on the day-of and not kill the texture.
I tried this for the first time last week and it was a huge hit with everyone. Going to make it again tomorrow! Thanks for sharing such a tasty recipe.
This is amazing!! I actually make it in the oven as I do not have a smoker but it still works great. I imagine it’s even better with the extra flavor from a smoker!
★★★★★
Malcolm, what size package do you use for the white chocolate?
Malcolm:
Thank you! This was a great hit!
One question: My granddaughter is not a fan of white chocolate. Could I substitute either milk chocolate or dark chocolate chips?
I made this in the oven for a lunch meeting. The dish was licked clean. Great recipe!
★★★★★
I have been listening to your podcast for a little while now and when I heard about this recipe, I wanted to make it for Thanksgiving dinner this year. I decided to make it last night as a test run to see how it went and it was absolutely perfect!! My entire family loved it (even my sister who hasn’t had a bread pudding that she has liked). It will definitely be making an appearance in November! Thank you so much for sharing! Looking forward to trying more of your recipes.
This recipe is legit! Made it last night for Thanksgiving, and it was phenomenal!!! I had to cook it like an extra 30-40 minutes to get it to settle in a 1/2 sheet aluminum pan. I think these pans are smaller than they state, shorter at least. I use them to throw away afterward. As a result, the dessert comes out thicker and takes longer to set in the middle. I was getting scared it was going to be ruined, but it all worked out, just a slight burn, but that part was still delicious. If you use a normal 13×9″ metal or glass pan, it should set much quicker and be less thick in the middle. This dessert was rockin’, and that bourbon sauce….screw me….it was the star and complkimented it perfectly! Thanks, Malcom, and sorry about the long review:)