Even if you think you don’t like bread pudding, you must taste this.
You will thank me.
My sister-in-law shared this recipe with me. And I thanked her. My family thanks her, too.
Because it is lip-smacking delicious!
(Print recipe here for White Chocolate Bread Pudding.)
Bread Pudding Ingredients:
17 slices white bread
1 quart whole milk (I use 2%, no problem)
1 stick butter
1 tsp. vanilla
1/4 cup cinnamon-sugar mixture (2 parts sugar, 1 part cinnamon)
White Chocolate Sauce Ingredients:
1 stick butter
1 cup white chocolate morsels
1 cup powdered sugar
1 tsp. vanilla
3 Tablespoons water
Let’s bake, y’all.
Pre-heat oven to 350 degrees. Break apart the bread into bite-sized pieces and place them in a 9-1/2″ x 13″ baking dish prepared with non-stick spray. For the bread, use any sliced bread, leftover hamburger or hotdog buns, dinner rolls (like today), or any bread you have on hand. It’s a great way to use leftover bread you recently stored in the freezer.
Melt butter and set aside. Beat eggs and milk until well blended. Add the melted butter, and then incorporate the sugar and vanilla.
Pour evenly over the broken bread pieces. Sprinkle the cinnamon-sugar mixture on top and add pats of butter, too. I was sure to put enough butter to make Paula Deen happy (you use the amount you wish).
Oh, how I wish Mrs. Paula could come by for a visit! I know she’s on a restricted diet, with her diabetes and all, but maybe Mrs. Paula could have just a bite. You know…a tish. And, she would know about a tish, ’cause she’s a Southerner, too. Her eyes would cross, I just know it.
Bake the bread pudding, uncovered, for one hour.
Meanwhile, we’ll make the white chocolate sauce.
In a double boiler, melt the butter and white chocolate morsels, stirring together as they melt. In a separate bowl, mix the powdered sugar, water, and vanilla. (For a large supply of delicious home-made vanilla, check out my recipe HERE.) Add this to the melted white chocolate/butter mixture and stir until blended. Remove from stove.
When bread pudding comes out of the oven, immediately pour warm white chocolate sauce evenly over all. I like to make sure all the crust on top gets the sauce poured over it, to make it nice and gooey.
Allow to cool slightly before serving.
But, not too long, because you’ll have mad family members for making them wait. This is not your everyday white chocolate bread pudding, y’all. But you can eat it every day if you wish.
You can have more than a tish. Paula would be proud! Y’all.
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