Hamdi Saidani Pioneer Woman White Chocolate Bread Pudding is made with white chocolate chips, half-and-half, eggs, granulated sugar, fresh orange zest, kosher salt, vanilla extract, croissants, fresh berries, sliced almonds, powdered sugar, and sweetened whipped cream. This easy Chocolate Bread Pudding recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10-12 people.
Pioneer Woman White Chocolate Bread Pudding Ingredients
- 1 1/3 cups (226 grams) white chocolate chips
- 4 cups half-and-half
- 6 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons fresh orange zest
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- Nonstick cooking spray
- 8 large croissants (about 18 ounces), cut into thirds
- 12 ounces of fresh berries (raspberries and blueberries), divided
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
- Sweetened whipped cream, for serving
How To Make White Chocolate Bread Pudding
- Preheat and Prepare: Preheat the oven to 325ºF. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Melt the Chocolate: Place the white chocolate chips in a large heatproof bowl. In a medium saucepan, heat the half-and-half over medium heat until it’s steaming. Pour the hot half-and-half over the chocolate chips and let sit for 2 minutes. Whisk until the chocolate is completely melted and the mixture is smooth.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, sugar, orange zest, and salt. Gradually whisk in the chocolate mixture until smooth. Stir in the vanilla extract.
- Assemble the Pudding: Arrange the croissant pieces in the prepared dish and sprinkle half of the mixed berries over the top. Carefully pour the chocolate mixture over the croissants. Sprinkle the almonds on top. Let the pudding stand at room temperature for 30 minutes. Cover with aluminum foil and bake for 40 to 45 minutes, or until the edges are set but the center is still slightly jiggly.
- Finish and Serve: Remove the foil and bake for an additional 15 to 20 minutes, until the pudding is golden brown and slightly puffed. Let the pudding rest for 5 minutes. Top with the remaining berries and dust with powdered sugar. Serve warm with sweetened whipped cream.
Recipe Tips
- Use good white chocolate chips for a tasty and smooth dessert.
- Mix the eggs, sugar, and orange zest really well. This makes the pudding smooth.
- Put the berries evenly in the dish so every piece has fruit.
- Watch the pudding closely when it bakes to stop it from overcooking.
- It’s best to eat the pudding warm for the best taste and softness.
- If you prefer, you can use two 4-ounce chopped white chocolate bars instead of chips.
What To Serve With White Chocolate Bread Pudding
This Chocolate Bread Pudding pairs well with coffee, light white wine, vanilla ice cream, and raspberry coulis. It can also be served alongside caramel sauce, chocolate shavings, fresh whipped cream, and mint sprigs.
How To Store White Chocolate Bread Pudding
- In the Fridge: Let the pudding cool down, then cover the dish with plastic wrap or put it in a container with a lid. Keep it in the fridge for 3 to 4 days.
- In the Freezer: If you want to keep it for longer, wrap the pudding well with foil and then put it in a freezer bag or container. You can freeze it for up to 2 months. Thaw it in the fridge overnight before you warm it up.
How To Reheat Leftover White Chocolate Bread Pudding
- In the Oven: Heat your oven to 350°F (175°C). Put the pudding in a baking dish and cover it with foil. Heat it for 15-20 minutes until it’s hot.
- In the Microwave: Place some pudding in a microwave-safe dish and cover it lightly with plastic wrap. Microwave on high for 2-3 minutes, stirring in the middle to warm it evenly.
- In the Air Fryer: Set the air fryer to 350°F (175°C). Put the pudding in a dish that fits in the air fryer. Heat it for 5-10 minutes. Check it halfway to make sure it doesn’t get too dry.
Pioneer Woman White Chocolate Bread Pudding Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 410
- Total Fat: 24 g
- Saturated Fat: 14 g
- Carbohydrates: 42 g
- Dietary Fiber: 2 g
- Sugar: 25 g
- Protein: 9 g
- Cholesterol: 145 mg
- Sodium: 330 mg
FAQs
Can I Use Regular Milk Instead Of Half-and-half?
Yes, you can use normal milk, but the pudding might not be as creamy. Whole milk or a mix of milk and cream will work better.
Can I Use Frozen Berries Instead Of Fresh Ones?
Yes, you can use frozen berries without thawing them. This helps keep the pudding from getting too watery.
Can I Make This Bread Pudding Ahead Of Time?
Absolutely! You can assemble the bread pudding a day in advance and keep it refrigerated. When you’re ready to bake it, simply allow it to come to room temperature while you preheat the oven, then follow the baking instructions as usual.
Is There A Substitute For The Croissants?
Yes, if croissants are not available, you can use other types of bread like brioche or challah. These types of bread also have a rich, buttery flavor that works well in this recipe.
How Do I Know When The Bread Pudding Is Perfectly Cooked?
The pudding is cooked when the edges are firm but the middle is a bit soft. It should be golden on top and not wet in the center.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Chip Bread Pudding
- Pioneer Woman French Toast Bread Pudding
- Pioneer Woman Lemon Bread Pudding
- Pioneer Woman Cinnamon Roll Bread Pudding
Pioneer Woman White Chocolate Bread Pudding
Description
Pioneer Woman White Chocolate Bread Pudding is made with white chocolate chips, half-and-half, eggs, granulated sugar, fresh orange zest, kosher salt, vanilla extract, croissants, fresh berries, sliced almonds, powdered sugar, and sweetened whipped cream. This easy Chocolate Bread Pudding recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 10-12 people.
Ingredients
Instructions
- Preheat and Prepare: Preheat the oven to 325ºF. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Melt the Chocolate: Place the white chocolate chips in a large heatproof bowl. In a medium saucepan, heat the half-and-half over medium heat until it’s steaming. Pour the hot half-and-half over the chocolate chips and let sit for 2 minutes. Whisk until the chocolate is completely melted and the mixture is smooth.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, sugar, orange zest, and salt. Gradually whisk in the chocolate mixture until smooth. Stir in the vanilla extract.
- Assemble the Pudding: Arrange the croissant pieces in the prepared dish and sprinkle half of the mixed berries over the top. Carefully pour the chocolate mixture over the croissants. Sprinkle the almonds on top. Let the pudding stand at room temperature for 30 minutes. Cover with aluminum foil and bake for 40 to 45 minutes, or until the edges are set but the center is still slightly jiggly.
- Finish and Serve: Remove the foil and bake for an additional 15 to 20 minutes, until the pudding is golden brown and slightly puffed. Let the pudding rest for 5 minutes. Top with the remaining berries and dust with powdered sugar. Serve warm with sweetened whipped cream.
Notes
- Use good white chocolate chips for a tasty and smooth dessert.
- Mix the eggs, sugar, and orange zest really well. This makes the pudding smooth.
- Put the berries evenly in the dish so every piece has fruit.
- Watch the pudding closely when it bakes to stop it from overcooking.
- It’s best to eat the pudding warm for the best taste and softness.
- If you prefer, you can use two 4-ounce chopped white chocolate bars instead of chips.
