Paula Deen White Chocolate Bread Pudding Recipe

Paula Deen’s White Chocolate Bread Pudding: A Southern Delight

Dive into a symphony of flavors with Paula Deen’s White Chocolate Bread Pudding. This decadent dessert is a testament to the magic of transforming humble ingredients into pure indulgence. Paula’s recipe, known for its creamy texture and irresistible white chocolate swirl, is a guaranteed crowd-pleaser.

Get ready to experience the perfect blend of sweet and comforting. This bread pudding is a warm hug on a plate, ideal for sharing with loved ones or simply enjoying a moment of pure bliss.

Paula Deen White Chocolate Bread Pudding Recipe Card

A rich and creamy dessert, Paula Deen’s White Chocolate Bread Pudding is a decadent treat that’s sure to impress.

Essential Ingredients:

• 1 cup (240g) stale white bread, cut into 1-inch cubes
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) white chocolate chips
• 1/2 cup (120ml) heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60g) granulated sugar

Cooking Time & Serving Size:

Preheat oven to 180°C (350°F). Bake for 35-40 minutes. Serves 6-8.

Temperature:** 180°C (350°F)

Cooking Time:** 35-40 minutes

Serving Size:** 6-8 servings

Ingredients for Paula Deen’s White Chocolate Bread Pudding

To make this decadent dessert, gather the following ingredients:

• 240 g / 1 cup granulated sugar
• 120 g / 1/2 cup brown sugar
• 180 ml / 3/4 cup whole milk
• 180 ml / 3/4 cup heavy cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 240 g / 1 cup white chocolate chips
• 280 g / 10 slices stale white bread, cut into 1-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional ingredients:
  • 60 g / 1/2 cup chopped pecans or walnuts for added texture
  • 1/4 cup dried cranberries or cherries for extra flavor
  • 1/4 cup caramel sauce for drizzling

Ensure all ingredients are at room temperature before starting, especially the eggs and milk, for a smooth and even mixture. The white chocolate should be of high quality for the best flavor.

Step-by-Step Instructions for Paula Deen’s White Chocolate Bread Pudding

Get ready to indulge in a creamy, dreamy white chocolate bread pudding that’s sure to become a family favorite. This recipe, inspired by the beloved Paula Deen, is simple to follow and delivers a decadent dessert experience.

1. Preheat oven to 175°C (350°F). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together 6 large eggs, 1.2 liters (5 cups) whole milk, 120 g (1 cup) granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
3. Cut 750 g (6 cups) of stale bread (such as challah or brioche) into 1-inch cubes. Place the bread cubes in the prepared baking dish.
4. Pour the egg mixture evenly over the bread cubes, ensuring they are fully soaked.
5. Sprinkle 180 g (1.5 cups) of white chocolate chips evenly over the bread pudding mixture.
6. Bake for 50-60 minutes, or until the pudding is set and the top is golden brown.
7. Let the bread pudding cool slightly before serving.
8. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream (optional).

Expert Advice for a Show-Stopping Paula Deen White Chocolate Bread Pudding

Take your bread pudding game to the next level with these insider tips and tricks for achieving the perfect texture, flavor, and presentation.

Avoid Soggy Bread

Stale bread is a must for bread pudding, but be sure to dry it out completely in a low oven (150°C / 300°F) for 10-15 minutes to prevent sogginess.

• Choose a day-old bread with a sturdy texture, such as baguette or challah.
• Don’t over-soak the bread in the egg mixture, as this can lead to a soggy texture.

Don’t Overbake

White chocolate bread pudding can quickly go from perfectly golden to burnt. Keep an eye on it and remove it from the oven when the top is lightly golden brown (180°C / 350°F).

• Use a thermometer to ensure the internal temperature reaches 190°C / 375°F.
• Don’t open the oven door too often, as this can cause the pudding to sink or not cook evenly.

Add a Touch of Luxury

Take your bread pudding to the next level with a sprinkle of edible gold dust or chopped nuts for added texture and visual appeal.

By following these expert tips, you’ll be on your way to creating a show-stopping Paula Deen White Chocolate Bread Pudding that’s sure to impress.

Substitutions and Variations for Paula Deen’s White Chocolate Bread Pudding

To cater to different tastes and dietary requirements, several ingredients in Paula Deen’s White Chocolate Bread Pudding recipe can be substituted or modified. For a dairy-free alternative, replace 240 g / 1 cup of heavy cream with an equivalent amount of almond or soy milk, noting a slightly lighter texture and flavor.

• Replace 120 g / 1/2 cup of white chocolate chips with an equal amount of dark or milk chocolate for a different flavor profile.
• Use 160 g / 1 cup of whole wheat bread instead of white bread for a nuttier taste and denser texture.
• Add 60 g / 1/4 cup of chopped nuts (walnuts or pecans) for added crunch and flavor.

Bake the pudding in a preheated oven at 180°C / 350°F for 35-40 minutes, or until golden brown. These substitutions and variations allow for a customized bread pudding that suits various tastes and dietary needs, all while maintaining the richness and decadence of Paula Deen’s original recipe.

Creative Variations on Paula Deen’s White Chocolate Bread Pudding

Paula Deen’s White Chocolate Bread Pudding is a classic comfort dessert, but why stop there? Let’s get creative and transform this beloved recipe into exciting new treats.

Fruity Twists

• Raspberry Swirl: Fold in 1/2 cup (60 g) of fresh raspberries into the custard before adding the bread. The tartness of the raspberries perfectly complements the sweetness of the white chocolate. (Increase baking time by 5-10 minutes).
• Peachy Perfection: Add 1 cup (150 g) of sliced fresh peaches to the bread pudding mixture for a summery twist. A sprinkle of cinnamon enhances the peach flavor. (Baking time remains the same).

Decadent Additions

• Salted Caramel Delight: Drizzle 1/4 cup (60 ml) of salted caramel sauce over the pudding before baking. For an extra touch, sprinkle with chopped pecans. (Baking time remains the same).
• Chocolate Chip Cookie Crumble: Top the pudding with a crumble made from crushed chocolate chip cookies. This adds a delightful textural contrast and a boost of chocolate flavor. (Baking time may increase by 5-10 minutes).

Storing and Serving Paula Deen’s White Chocolate Bread Pudding

For optimal freshness, store the bread pudding in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating Instructions

To reheat, place the bread pudding in a baking dish and cover it with aluminum foil. Bake in a preheated oven at 160°C (325°F) for 20-25 minutes or until warmed through.

Serving Suggestions

• Serve warm, topped with whipped cream or vanilla ice cream.
• Allow the bread pudding to cool completely before refrigerating or freezing.
• Freeze the bread pudding for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Consider serving at room temperature, garnished with fresh fruit or chocolate shavings for a lighter presentation.

Before serving, make sure the bread pudding has reached a safe internal temperature of at least 74°C (165°F) to ensure food safety.

Troubleshooting Common Issues with Paula Deen’s White Chocolate Bread Pudding

Even with a tried-and-true recipe like Paula Deen’s White Chocolate Bread Pudding, issues can arise. To ensure a moist and evenly baked dessert, it’s essential to identify and address common problems.

Some common issues that may occur when making this bread pudding include dryness, sogginess, or uneven baking. These problems can often be attributed to factors like overmixing, incorrect oven temperature, or inadequate baking time.

Common Problems and Fixes:

• Dryness: Check that the bread is not too stale (use 240 g / 1 cup of day-old bread) and that the mixture is not overbaked (bake at 180°C / 350°F for 35-40 minutes).
• Sogginess: Avoid overmixing the egg mixture (whisk 4 large eggs with 240 ml / 1 cup of heavy cream) and ensure the bread is toasted before adding the wet ingredients.
• Uneven baking: Rotate the baking dish (use a 20×20 cm / 8×8 inch dish) halfway through the baking time to promote even browning and cooking.

By being aware of these potential issues and taking steps to prevent them, you can achieve a rich and decadent white chocolate bread pudding that’s sure to impress. Remember to monitor the pudding’s texture and adjust the recipe as needed to achieve the perfect balance of moistness and flavor.

Nutrition Information for Paula Deen’s White Chocolate Bread Pudding

This decadent white chocolate bread pudding is a real treat, but it’s important to be mindful of the nutritional content. One serving (approximately 1 cup) provides:

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Carbohydrates: 45g
• Sugar: 25g
• Protein: 5g

Note: These values are estimates and may vary slightly depending on the specific ingredients used.

Frequently Asked Questions about Paula Deen’s White Chocolate Bread Pudding

Ingredient Substitutions and Variations

Can I substitute the white chocolate chips with milk chocolate chips? While we recommend sticking to white chocolate for the authentic flavor, you can experiment with milk chocolate if you prefer a sweeter taste. Keep in mind that the flavor profile will be slightly different.

What can I use as a substitute for heavy cream? You can replace heavy cream with a mixture of half-and-half and milk, or use a non-dairy alternative like almond milk or soy milk.

Cooking Time and Serving Size

How long does it take to cook the bread pudding? Our Paula Deen White Chocolate Bread Pudding recipe typically takes 35-40 minutes to cook, or until the top is golden brown and the center is set.

What is the serving size for this recipe? This bread pudding serves 8-10 people, depending on serving sizes.

Additional Tips and Considerations

• Make sure to use stale bread for the best results.
• Don’t overmix the batter, as this can lead to a dense bread pudding.

Key Takeaways from Paula Deen’s White Chocolate Bread Pudding Recipe

To achieve success with Paula Deen’s White Chocolate Bread Pudding Recipe, several key factors come into play. Firstly, high-quality white chocolate is essential, as it provides the dessert’s core flavor. Using day-old bread is also crucial, as it absorbs the custard better than fresh bread.

• Use 240 g / 1 cup of granulated sugar and 120 g / 1/2 cup of brown sugar for the perfect balance of sweetness.
• Combine 180 ml / 3/4 cup of heavy cream, 180 ml / 3/4 cup of whole milk, and 2 large eggs for a rich and creamy custard.
• Bake the pudding in a preheated oven at 165°C / 325°F for 35-40 minutes, or until it’s golden brown and set.

By following these guidelines and using the right ingredients, the resulting white chocolate bread pudding will be decadent and irresistible. The combination of white chocolate, custard, and toasted bread creates a truly unforgettable dessert experience.

Paula Deen’s White Chocolate Bread Pudding: A Southern Comfort Classic

There’s something so comforting about a warm slice of bread pudding, especially when it’s infused with the decadent sweetness of white chocolate. I’ve always loved Paula Deen’s take on this classic dessert, and it’s become a staple in my own kitchen.

Her recipe is simple yet utterly delicious. The secret, I’ve found, lies in using day-old bread – the slightly stale texture absorbs the custard beautifully. And don’t skimp on the white chocolate chips! They melt into pockets of creamy goodness throughout the pudding.

1. Tip: For an extra touch of indulgence, sprinkle a handful of chopped pecans or walnuts over the top before baking.
2. Serving suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Paula Deen’s White Chocolate Bread Pudding is the perfect dessert for any occasion. It’s easy to make, always a crowd-pleaser, and guaranteed to satisfy your sweet tooth.

Indulge in the Richness of Paula Deen’s White Chocolate Bread Pudding

This indulgent dessert is a true showstopper, with its velvety white chocolate and crispy, buttery bread. We hope you’ve enjoyed every bite as much as we have.

For a truly decadent treat, serve warm with a scoop of vanilla ice cream. Don’t be afraid to experiment with different types of bread or add-ins, like nuts or dried fruit, to make this recipe your own.

We’d love to hear how you customize this recipe – share your creations with us and get inspired by our other dessert recipes, like Paula Deen’s Peach Cobbler or Classic Cheesecake.