This white chocolate bread pudding is an easy and delicious bread pudding recipe made with StarbucksĀ® White Chocolate Mocha coffee creamer which provides a rich addition to the custardy filling.
Bread pudding is one of my favorite desserts to make. It’s so decadent and delicious and so incredibly easy to make. That’s the perfect combination for any dessert if you ask me! Over the years, I’ve made all kinds of bread puddings from chocolate chip to lemon and everything in between. Lately, I’ve been using a recently discovered secret to easily make all kinds of bread pudding variations – coffee creamer! That’s right, by using coffee creamer, I can keep the recipe simple and make all kinds of interesting flavors. The bread pudding I’m sharing today is a perfect example of that.
White Chocolate Bread Pudding
Like any good bread pudding, this recipe starts with soft but hearty challah bread that I cut into 1-inch cubes. Then, I make a white chocolate custard by using traditional ingredients and my secret ingredient – Starbucks White Chocolate Mocha coffee creamer. After that, I simply let the bread absorb the cream mixture, bake until golden brown, and drizzle it all with melted white and dark chocolate. When it’s all done, I have a rich, decadent bread pudding that looks and tastes so fancy but only takes a little over an hour to make. And that’s with baking time!
Why You’ll Love This White Chocolate Bread Pudding Recipe
- The white chocolate mocha coffee creamer adds a delicious depth of flavor you won’t find in traditional bread pudding recipes.
- It’s an easy bread pudding recipe that is custardy on the inside, and golden on the outside, it’s drizzled with chocolate and white chocolate over the top for added sweetness.
- It’s great served with a dollop of whipped cream or a scoop of vanilla ice cream.
White Chocolate Bread Pudding Ingredients
You’ll only need a few simple ingredients to make this recipe, and you’ll find them all in one quick trip to the grocery store.
- Challah bread
- StarbucksĀ® White Chocolate Mocha coffee creamer
- Large eggs
- Cinnamon
- White chocolate melting wafers
- Dark chocolate melting wafers
How to Make White Chocolate Bread Pudding
Making this bread pudding couldn’t be simpler. It’s basically just mixing and baking, and the drizzle is as easy as melting the chocolate. That’s it!
Step1 : Prep
Preheat the oven to 350 degrees and spray a 7×11 deep baking dish with nonstick cooking spray. Set aside.
Step 2: Make the Custard
Whisk the creamer, eggs, and cinnamon together in a large mixing bowl.
Step 3: Soak the Bread
Add the bread to the custard, mix to coat and let it absorb for 20 to 30 minutes.
Step 4: Bake
Cover the dish with foil and bake for 55 minutes. Then, remove the foil and bake for another 15 minutes.
Step 5: Drizzle
Melt the white chocolate wafers and drizzle over the bread pudding. The repeat with the chocolate wafers. Serve warm.
Recipe Tips
- Give your bread plenty of time to absorb the custard so it gets that great bread pudding texture.
- The easiest way to melt the chocolate is in the microwave.
- Only use melting wafers. Traditional chocolate doesn’t melt as smoothly or evenly.
Variations
- You can easily change the flavor of this bread pudding by using different coffee creamer.
- You can use any substantial but soft bread for this recipe. French bread, brioche, Italian bread, country white, and other such breads work well.
- Try sprinkling the bread pudding with white and milk chocolate chips while baking.
What to Serve with White Chocolate Bread Pudding
This delicious bread pudding is fantastic served as-is while it’s still warm. You can also pair it with fresh berries, a scoop of vanilla ice cream, or some whipped cream.
Recipe FAQ
Bread pudding is a dessert made with bread, milk or cream, and usually eggs, some kind of fat and other ingredients depending on if the pudding is sweet or savory.
Yes and no. Bread pudding is not a New Orleans or even an American dessert. However, New Orleans seems to have adopted the dessert, with many restaurants in the French Quarter offering various versions of the dessert.
Bread pudding is a dish that is absolutely better the next day. It give the flavors plenty of time to meld.
Bread pudding can be traced back to 11th and 12th century England. The poor and those who weren’t well off saved old bread scraps. Then, they would soak them in water, squeeze the bread dry, and mix it with whatever sugar and spices they had on hand.
How to Store and Reheat Leftover White Chocolate Bread Pudding
Store this bread pudding in the refrigerator for up to 4 days in an airtight container. To reheat the bread pudding, place it in a baking dish and bake covered at 350 until heated through.
Try This Delicious White Chocolate Bread Pudding Recipe Today
If you want a rich, decadent dessert that tastes amazing and is amazingly easy to make, then look no further. You’ve found it here. With just a few simple steps and the most time-intensive parts of the recipe being just waiting, you won’t find an easier recipe than this. Give this bread pudding a try, and I know you’ll fall in love with it.
More Delicious Bread Pudding Recipes You’ll Enjoy
This Easy Pumpkin Spice Bread Pudding is a favorite during the fall season and one the whole family will enjoy as well.
White Chocolate Bread Pudding
Ingredients
- 16 ounce Challah bread cut into 1ā cubes
- 28 ounce StarbucksĀ® White Chocolate Mocha coffee creamer
- 5 large eggs
- 1 teaspoon cinnamon
- ā cup white chocolate melting wafers
- ā cup dark chocolate melting wafers
Instructions
- Preheat the oven to 350Ā° and spray a 7×11 deep baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk creamer, eggs, and cinnamon together until combined.
- Add bread cubes into liquid mixture, stir to coat. Let sit for 20-30 minutes.
- Pour bread mixture into the prepared baking dish.
- Cover with aluminum foil and bake for 55 minutes.
- Remove the foil and bake for an additional 15 minutes.
- Melt white chocolate wafers and drizzle over bread pudding.
- Melt chocolate wafers and drizzle over the bread pudding.
- Serve warm.
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