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.