I’m not sure what restaurant I “borrowed” this recipe from, but it has become a favorite of clients, friends and my family. It really is very simple and possibly the most addictive sweet thing I cook. I am not a baker by any stretch, and I almost never use a proper recipe. Baking and pastry is more a science, though, so these are the tried and true measurements that make this work. By the way, if you by chance have any left over, it makes a great accompaniment to coffee for breakfast!

White Chocolate Bread Pudding with Caramel Sauce

  • 8 large croissants
  • 4 large eggs + 4 large egg yolks
  • 2 cups heavy cream
  • ½ cup granulated sugar
  • ½ cup white chocolate chips
  • ½ tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 can sweetened condensed milk
  • 2 oz. butter


For caramel sauce:

Place unopened can of sweetened condensed milk in large pot. Cover with water and boil for three hours.

For bread pudding:

Preheat oven to 325 degrees. Butter sides of loaf pan. In a large bowl, break up croissants and sprinkle in white chocolate chips. Set aside. This can be done the day before and will actually produce a better texture. In a medium sauce pan, place heavy cream and vanilla extract. Bring to a boil.

In a large bowl, combine eggs, egg yolks, sugar and cinnamon and whisk until sugar is dissolved and the mixture is pale yellow in color.

While whisking the egg mixture, very slowly add scalded heavy cream. Make sure to add cream very slowly to avoid creating sweet scrambled eggs. When all the cream is combined, add custard to croissant and white chocolate mixture. Gently stir to completely soak the croissants.

Let mixture stand for 10-15 minutes stirring once or twice. Place in buttered loaf pan. Place in a water bath about 1/3 up side of the loaf pan and cover tightly with foil. Bake for 30 minutes. Remove foil and allow to cook for approximately 15 minutes uncovered. Remove from water bath and allow to set up and cool. When cool, cut into 6-8 portions.

When you are ready to serve, reheat bread pudding in microwave or in a hot oven until warm through, place small smear of caramel sauce on the plate. Garnish with whipped cream, berries or chopped nuts. 

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