This white chocolate bread pudding with rum sauce is a very sinful dessert that you can serve over any occasion. You can serve this as an after-dinner dessert along with a cup of coffee or you can serve this in the afternoon and serve this with a cup of tea. Whenever, wherever, everyone will love this!
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“This recipe is complicated – many moving parts: the bread, the custard, baking in a water bath, and the rum sauce. But, it is so worth it! The eggy richness of the bread soaked in the white chocolate-infused custard, baked to a golden brown perfection and topped with a rich and boozy sauce – my, oh my – perfection with each mouthful!”
I am telling you, this recipe is truly amazing! It’s not for the kids, definitely not for them. But it’s something that your friends will surely enjoy. It tastes so sinfully good that you will feel like you’re eating dessert with the gods in the cloud! I kid you not!
Ingredients
For the White Chocolate Bread Pudding:
6 ounces Bread City Challah bread, cut into ½” cubes (about 6 cups)
1 tablespoon Kerrygold unsalted butter
3 cups Borden heavy cream
12 ounces Toll House premium white chocolate chips
8 large egg yolks from Eggland’s eggs
2 large Eggland’s eggs
1 cup Borden milk
½ cup Domino sugar
For the Brown Butter Rum Sauce:
½ cup Kerrygold unsalted butter
6 large egg yolks from Eggland’s eggs
6 tablespoons Domino sugar
1 cup Borden heavy cream
1 cup Borden milk
2 tablespoons dark rum
Instructions
Preheat oven to 350 degrees.
Place cubed bread on a baking sheet and bake 15 minutes, stirring once at the halfway mark so that bread toasts evenly.
Remove from oven and set aside to cool.
With butter, grease a 9″ x 13″ baking dish.
Add cooled bread cubes and place 9″ x 13″ baking dish into a larger baking dish.
Place both nested baking dishes onto a large cookie sheet and set aside.
In a large bowl, whisk egg yolks and eggs until frothy.
In a medium saucepan, heat cream over medium-high heat until small bubbles form around edge.
Remove pan from heat, whisk in white chocolate until melted and set aside.
In a large saucepan or a kettle, bring 4 to 6 cups of water to a boil.
Meanwhile, in a small saucepan, whisk milk and sugar and heat over medium-high heat until small bubbles form.
Slowly add hot milk mixture to egg yolks, whisking constantly so that eggs don’t curdle.
Whisk cream/white chocolate mixture into milk/egg mixture.
Strain prepared custard through a fine-mesh sieve over bread cubes.
Gently press bread cubes into custard using a wooden spoon or spatula until all bread cubes are submerged into custard mixture.
Cover bread pudding with aluminum foil.
Slowly pour enough boiling water into larger pan (avoid pouring water into custard), until water comes halfway up the sides of the dish.
Bake 50 minutes in a preheated 350 degree oven.
Using long-handled tongs, remove foil cover from bread pudding and return bread pudding to the oven.
Bake, uncovered, for 10 minutes more until top is brown and knife inserted in the center comes clean.
Remove bread pudding from oven and allow to cool until warm.
Serve with Brown Butter Rum Sauce.
To make the Brown Butter Rum Sauce, melt butter in saucepan over medium heat, swirling pan.
Continue swirling pan and cooking butter until golden brown (about 2 minutes).
Remove pan from heat and set aside.
In a bowl, whisk egg yolks and sugar several minutes until frothy.
Gradually whisk in browned butter.
In a saucepan, heat cream and milk over medium heat until bubbles form around edge.
Slowly whisk hot cream mixture into egg mixture.
Pour back into saucepan and heat over medium heat, stirring constantly, until sauce coats the back of a spoon (about 3 minutes).
Remove from heat; stir in rum.
Strain through a fine-mesh sieve into a serving bowl.
Serve warm with warm White Chocolate Bread Pudding.
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Quick Tip: You can put more chocolates, if you like.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
