Calories: 644kcal
Equipment
- oven
- saucepan
Ingredients
- 2.5 cups Heavy cream rich and velvety
- 1/2 can Condensed milk sweetened for added sweetness and thickness
- 1 cup Milk whole milk for a creamy texture
- 14 oz White chocolate cut into small pieces (approximately 1 3/4 cups) (smooth and decadent)
- 1/2 vanilla bean for a fragrant and aromatic touch
- 1 cup Egg yolks approximately 6 eggs (for a rich and custard-like consistency)
- 2 Eggs fresh and large
- Rum caramel sauce homemade or high-quality store-bought for a delightful boozy flavor
- 9 oz Bread preferably 1 to 2 days old (stale for better absorption of the custard mixture)
Instructions
- Begin by preheating your oven to 350°F.
- In a saucepan, combine heavy cream, milk, condensed milk, and vanilla bean. Heat over medium heat until it starts to simmer.
- Remove from heat and add in the white chocolate pieces. Stir until fully melted and incorporated.
- In a separate bowl, whisk together eggs and egg yolks until well combined.
- Gradually pour the white chocolate mixture into the egg mixture, whisking continuously to prevent scrambled eggs.
- Cut the bread into small cubes and place them in a greased 9×13 inch baking dish.
- Pour the custard mixture over the bread cubes, making sure all pieces are soaked.
- Bake for 15 minutes or until the custard is set and the bread pudding has a light golden color.
- Serve warm with a drizzle of rum caramel sauce on top.
Notes
• If you want to add more flavor to the pudding, try adding a teaspoon of almond extract or orange zest.
• To make the pudding extra creamy, add a tablespoon of butter to the cream mixture.
• If you don’t have white chocolate, you can substitute semi-sweet chocolate chips.
• For a more decadent pudding, sprinkle some chopped nuts or coconut flakes over the top before baking.
• You can also top the pudding with a sprinkle of cinnamon sugar before serving.
Nutrition
Calories: 644kcal
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