White Chocolate Bread Pudding with Vanilla Sauce

White Chocolate Bread Pudding – A straightforward recipe for
brioche bread pudding with white chocolate chips and a decadent vanilla sauce.
For celebratory events, this dessert is ideal!

Why We Enjoy This Recipe for Pudding

Who could turn down a delicious holiday treat? This recipe
for White Chocolate Bread Pudding with Vanilla Sauce is simple to prepare ahead
of time and bake afterwards. alternatively to prepare and bake, then warm. The
sweet loaf is ready to eat in just an hour, regardless of the serving choice
you select.

The ideal White Christmas recipe for the holidays combines
rich brioche bread, white chocolate chips, and smooth vanilla sauce. The entire
family is likely to feel cheery because of it!

The White Chocolate Bread Pudding Ingredients

• Brioche bread, which is soft, sweet, and just a little
chewy.

• White chocolate chips have a softer flavour and are
slightly sweeter than milk or dark chocolate.

• For the most delicious dish, use half and half.

• Eggs – to achieve the ideal level of richness you desire
in bread pudding.

• White sugar (or coconut sugar) in granule form.

• Vanilla extract unites the flavours of all sweet desserts.

• A dash of salt to counteract the sweetness.

THE VANILLA SAUCE IS MADE BY DOING:.

• Heavy cream—for a sauce that is rich but pourable.

• White sugar, in the form of granules (note: coconut sugar
can turn the sauce from white to a light brown).

The key to a truly delectable bread pudding sauce is one
egg.

Vanilla extract can be used to counteract the sweetness.

• Ground cinnamon, which adds a festive winter taste to a
pinch.

Making White Chocolate Bread Pudding: A Recipe

the oven to 350 degrees Fahrenheit. A 9 x 13-inch baking
dish should be prepared and generously greased.

Place the cubes of brioche bread, cut into 1-inch pieces, in
the baking dish. Over the brioche, scatter 1 cup of white chocolate chips.
After that, shake the pan slightly to allow some of the white chocolate chips
to fall into the crevices.

Combine the half-and-half, eggs, sugar, vanilla essence, and
a dash of salt in a big bowl. Until everything is smooth, whisk well.

To allow it to soak in, evenly pour the cream and egg
mixture over the top of the bread pieces.

The bread pudding could now be wrapped and chilled for later
use. Within two days, bake.

For the final 10 minutes of baking, remove the foil if the
top doesn’t appear to be turning golden.

Before cutting and serving, give the bread pudding a
10-minute resting period. Make the bread pudding sauce in the interim.

Make Vanilla Sauce for Bread Pudding: Directions

Place a small sauce saucepan on the hob over medium-low heat
while the bread cools. Add the cinnamon, sugar, egg, and heavy cream. until
smooth, whisk. The cream should then be heated while being stirred until it
begins to faintly boil on the edge.

Avoid letting the cream mixture come to a boil; instead,
simmer it for 5 to 8 minutes on low to let the sugar dissolve and the
consistency thicken. Add the vanilla essence after it has thickened, then turn
off the heat.

Note: The sauce will split and get clumpy if it boils.

Suggestions for Serving

Slice the bread pudding into 12 even squares and arrange the
portions on plates after it has rested for 10 minutes.

The vanilla sauce for the brioche bread pudding should be
drizzled over liberally. Alternatively, offer the sauce in a ramekin on the
side and let guests top it off to their liking.

With a steaming mug of coffee, tea, eggnog, or apple cider,
this warm and sweet dessert goes great!

Questions and Answers

CAN YOU PREPARE IT?

Yes, it’s a great idea to prepare this white chocolate bread
pudding in advance. Alternatively, prepare a day or two in advance!

After adding the half-and-half and egg mixture, cover the
dish securely in plastic wrap to make ahead without baking. Keep in the fridge
for up to two days, then remove the plastic and bake as directed.

Alternately, you could bake the bread to completion, let it
cool, then move it to an airtight container or cover the dish with plastic
wrap. Before serving, place in the refrigerator and reheat in the oven.

DO YOU NEED TO REFRIGERATE BREAD PUDDING BEFORE BAKEING?

Yes, if you succeed in doing so. Until it is time to bake,
the dish must be kept in the refrigerator. However, there is no need to chill
if you are preparing to bake and serve right away.

WHAT IS THE PERIOD OF HOMEMADE BREAD PUDDING?

Brioche bread pudding that has been baked keeps nicely in
the refrigerator for up to 4 days. The bread pudding’s white chocolate vanilla
sauce should be kept in the refrigerator for a few days in a separate
container.

When transferring the baked pudding to a covered container for
freezing, the dessert must be totally cooled. Keep frozen for up to two months.
Bake after thawing in the fridge overnight.

Bread Pudding with Vanilla Sauce and White Chocolate

A really simple recipe for brioche bread pudding with white
chocolate chips and a rich vanilla sauce. For celebratory events, this dessert
is ideal!

Brioche Bread Pudding Ingredients -.

• Brioche loaf weighing 16 ounces.
• white chocolate chips, 1 cup.
• 4 cups of heavy cream.
• 6 sizable eggs.
• 34 cup of sugar, granulated.
• Vanilla extract, two teaspoons.
• A pinch of salt.
• 1 12 cups heavy cream are needed for the vanilla sauce.
• 14 cup of sugar, granulated.
• One big egg.
• a single spoonful of vanilla extract.
• 1/8 teaspoon of cinnamon, ground.

Instructions.

the oven to 350 degrees Fahrenheit. A 9 x 13-inch baking
dish should be prepared and generously greased.

Place the cubes of brioche bread, cut into 1-inch pieces, in
the baking dish. Over the brioche, scatter 1 cup of white chocolate chips.
After that, shake the pan slightly to allow some of the white chocolate chips
to fall into the crevices.

Combine the half-and-half, eggs, sugar, vanilla essence, and
a dash of salt in a big bowl. Until everything is smooth, whisk well.

Over the top of the bread pieces, evenly distribute the
cream and egg mixture. (At this point, the bread pudding can be wrapped and
chilled for later use. Bake the bread pudding within two days.) Let the bread
pudding cool for ten minutes before cutting and slicing.

Regarding the vanilla sauce: Place a small sauce saucepan
over medium-low heat in the meantime. Add the cinnamon, sugar, egg, and heavy
cream. until smooth, whisk. The cream should then be heated while being stirred
until it begins to faintly boil on the edge. Avoid letting the cream mixture
come to a boil; instead, let it simmer for 5 to 8 minutes on low to thicken.
Add the vanilla essence after it has thickened, then turn off the heat. (The
sauce will split and become clumpy if it boils.)

Slice the bread pudding into squares and sprinkle large
amounts of vanilla sauce on top before serving.

Notes

After adding the half-and-half and egg mixture, cover the
dish securely in plastic wrap to make ahead without baking. Keep in the fridge
for up to two days, then remove the plastic and bake as directed.

Alternately, you could bake the bread to completion, let it
cool, then move it to an airtight container or cover the dish with plastic
wrap. Before serving, place in the refrigerator and reheat in the oven.

Brioche bread pudding that has been baked keeps nicely in
the refrigerator for up to 4 days. The bread pudding’s white chocolate vanilla
sauce should be kept in the refrigerator for a few days in a separate
container.

When transferring the baked pudding to a covered container
for freezing, the dessert must be totally cooled. Keep frozen for up to two
months. Bake after thawing in the fridge overnight.