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White Chocolate Bread Pudding

 White Chocolate Bread Pudding
This delectable dessert features vanilla chips, apples and a sweet caramel sauce. It's a favorite with our boys.
12-15 ServingsPrep: 20 min. + standing Bake: 1-1/4 hours


  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1 cup vanilla or white chips
  • 8 eggs
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 loaf (1 pound) egg bread, crust removed, cut into 1-inch cubes
  • 2 medium tart apples, peeled and chopped
  • 1-1/4 cups sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon lemon juice
  • 1-1/4 cups heavy whipping cream
  • 1 cup chopped pecans, toasted
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • In a large saucepan, combine the milk, cream and sugar. Cook over
  • medium heat until mixture comes to a boil. Remove from the heat;
  • stir in chips until melted. In a large bowl, whisk eggs and vanilla.
  • Gradually whisk in cream mixture. Add bread. Let stand for 15
  • minutes, stirring occasionally.
  • Stir in apples. Pour into a greased 13-in. x 9-in. baking dish. Cover

2 of 2

White Chocolate Bread Pudding (continued)

Directions (continued)

  • and bake at 350° for 45 minutes. Uncover; bake 30 minutes longer
  • or until a knife comes out clean.
  • Meanwhile, for sauce, In a large saucepan combine the sugar, water,
  • corn syrup and lemon juice. Cook and stir over medium heat until
  • sugar is dissolved. Bring to a boil over medium-high heat; boil,
  • without stirring, until a candy thermometer reads 295° and
  • mixture turns deep amber.
  • Remove from the heat; stir in cream. Cook and stir over low heat
  • until mixture is smooth. Bring to a boil over medium heat; cook and
  • stir for 4 minutes. Stir in nuts and vanilla. Stir before serving.
  • Serve warm with warm bread pudding. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 583 calories, 34 g fat (17 g saturated fat), 206 mg cholesterol, 235 mg sodium, 62 g carbohydrate, 2 g fiber, 10 g protein.