If you’re in the mood for something warm, rich, and downright luxurious, let me introduce you to Paula Deen’s White Chocolate Bread Pudding — Southern comfort at its sweetest.
This version of the beloved dessert takes everything we love about classic bread pudding and adds a generous pour of white chocolate to make it extra decadent.
The custard is silky, the bread soaks up every drop of buttery sweetness, and the result is a golden-topped dessert that feels like a warm hug.
Top it off with a drizzle of white chocolate sauce or a scoop of vanilla ice cream, and you’ve got yourself a showstopper.
Why You’ll Love This Recipe
This isn’t your ordinary bread pudding — it’s rich, moist, and layered with white chocolate flavor in every bite. Soft chunks of bread bake up creamy in the center with crispy golden edges, and the white chocolate custard takes it over the top.
It’s also incredibly easy to make ahead, great for feeding a crowd, and endlessly customizable. Whether you’re serving it at a holiday table or cozying up for a weeknight dessert, this recipe is Southern comfort at its finest.
What You’ll Need
For the bread pudding:
- 1 loaf French bread (about 12 oz), cubed
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or chopped white chocolate
- 4 large eggs
- ½ teaspoon salt
- 2 tablespoons unsalted butter (for greasing)
Optional toppings:
- Extra white chocolate (melted)
- Whipped cream
- Vanilla ice cream
- Powdered sugar for dusting
Pro Tips
- Use day-old bread — slightly stale bread absorbs the custard better.
- Warm the milk and cream just enough to melt the chocolate, not boil.
- Soak the bread thoroughly so every piece is rich and custardy.
- Bake uncovered for the last 10–15 minutes to get that perfect golden top.
- Let it rest before serving so it sets properly — it’s even better slightly warm.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Saucepan
- 9×13 baking dish
- Measuring cups and spoons
- Spatula or wooden spoon
- Knife and cutting board
Substitutions & Variations
- Dairy-free: Use coconut cream and almond milk, and dairy-free white chocolate.
- Bread choices: Try brioche, challah, or croissants for an even richer texture.
- Add fruit: Fold in dried cranberries or chopped peaches before baking.
- Add crunch: Top with chopped pecans or almonds before the final bake.
- Boozy twist: Add 1–2 tbsp bourbon or rum to the custard.
Make Ahead Tips
You can assemble the bread pudding (without baking) up to 1 day ahead. Cover and refrigerate, then bake when ready.
Baked pudding can also be reheated in the oven at 325°F for 15–20 minutes. Leftovers are just as delicious the next day!
Instructions
1. Prepare the Bread
Preheat oven to 350°F. Grease a 9×13 baking dish with butter. Cube the bread into 1-inch pieces and place in the dish.
2. Make the Custard
In a saucepan, heat cream and milk over medium heat until warm (do not boil). Remove from heat and stir in white chocolate until melted and smooth.
3. Whisk the Eggs
In a large bowl, whisk eggs, sugar, vanilla, and salt until smooth. Slowly pour in the warm chocolate mixture while whisking constantly to avoid scrambling the eggs.
4. Soak the Bread
Pour the custard evenly over the bread cubes. Press down gently to ensure all the bread soaks up the liquid. Let sit for 10–15 minutes.
5. Bake
Bake for 45–50 minutes, or until the center is just set and the top is golden. If browning too quickly, tent loosely with foil for the last 15 minutes.
6. Cool and Serve
Let rest for at least 15 minutes before serving. Drizzle with melted white chocolate or top with whipped cream, ice cream, or powdered sugar.
Leftovers & Storage
Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or oven.
You can also freeze individual portions for up to 2 months — thaw overnight in the fridge and reheat gently.
Recipe FAQs
1. Can I use white chocolate chips instead of chopped bars?
Yes, both work well. Just make sure they’re good quality for the best flavor and melt.
2. Why did my custard curdle?
This usually happens if the milk mixture is too hot when added to the eggs. Temper slowly to avoid cooking the eggs.
3. Can I make this without eggs?
You can try egg substitutes like flax eggs, but the texture will be different. This recipe relies on eggs for that creamy custard consistency.
4. Can I double the recipe?
Yes, just use a larger baking dish or divide into two pans. You may need to increase the bake time slightly.
The Final Drizzle
This Paula Deen White Chocolate Bread Pudding is rich, sweet, and everything a Southern dessert should be.
Whether you’re serving it warm with ice cream or chilled with whipped cream, it’s guaranteed to be the kind of dish that disappears fast and gets requested again and again.
Give it a try and let me know — did you add fruit, nuts, or keep it classic?