White Chocolate Macadamia Bread Pudding Recipe

White Chocolate Macadamia Bread Pudding Recipe
White Chocolate Macadamia Bread Pudding Recipe photo by Taste of Home
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White Chocolate Macadamia Bread Pudding Recipe

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Homey, cozy, comforting, indulgent...this rich bread pudding represents everything I love about the holidays. For an elegant look, serve it in martini glasses. —Barb Miller, Oakdale, Minnesota
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 50 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 50 min. + standing

Ingredients

  • 4 large eggs
  • 3 cups heavy whipping cream
  • 1 cup packed light brown sugar
  • 1 cup 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 6 ounces white baking chocolate, chopped
  • 3/4 cup chopped macadamia nuts
  • 10 cups cubed croissants or French bread
  • SAUCE:
  • 1/2 cup heavy whipping cream
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup hot caramel ice cream topping

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding. Yield: 10 servings (1-1/4 cups sauce).
Originally published as White Chocolate Macadamia Bread Pudding in Taste of Home Christmas Annual Annual 2015, p146

  • 4 large eggs
  • 3 cups heavy whipping cream
  • 1 cup packed light brown sugar
  • 1 cup 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 6 ounces white baking chocolate, chopped
  • 3/4 cup chopped macadamia nuts
  • 10 cups cubed croissants or French bread
  • SAUCE:
  • 1/2 cup heavy whipping cream
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup hot caramel ice cream topping
  1. Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened.
  2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
  3. Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding. Yield: 10 servings (1-1/4 cups sauce).
Originally published as White Chocolate Macadamia Bread Pudding in Taste of Home Christmas Annual Annual 2015, p146

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