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White Chocolate Bread Pudding with Brown Butter Rum Sauce

White Chocolate Bread Pudding with Brown Butter Rum Sauce Pinterest
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Decadently delicious, this recipe is a little complicated, but worth the effort for a special occasion!

Ingredients

Scale

For the White Chocolate Bread Pudding:

  • 6 ounces Challah bread, cut into ½” cubes (about 6 cups)
  • 1 tablespoon unsalted butter
  • 3 cups heavy cream
  • 12 ounces premium white chocolate chips
  • 8 large egg yolks
  • 2 large eggs
  • 1 cup milk
  • ½ cup sugar

For the Brown Butter Rum Sauce:

  • ½ cup unsalted butter
  • 6 large egg yolks
  • 6 tablespoons sugar
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons dark rum

Instructions

  1. Preheat oven to 350 degrees.
  2. Place cubed bread on a baking sheet and bake 15 minutes, stirring once at the halfway mark so that bread toasts evenly.
  3. Remove from oven and set aside to cool.
  4. With butter, grease a 9″ x 13″ baking dish.
  5. Add cooled bread cubes and place 9″ x 13″ baking dish into a larger baking dish.
  6. Place both nested baking dishes onto a large cookie sheet and set aside.
  7. In a large bowl, whisk egg yolks and eggs until frothy.
  8. In a medium saucepan, heat cream over medium-high heat until small bubbles form around edge.
  9. Remove pan from heat, whisk in white chocolate until melted and set aside.
  10. In a large saucepan or a kettle, bring 4 to 6 cups of water to a boil.
  11. Meanwhile, in a small saucepan, whisk milk and sugar and heat over medium-high heat until small bubbles form.
  12. Slowly add hot milk mixture to egg yolks, whisking constantly so that eggs don’t curdle.
  13. Whisk cream/white chocolate mixture into milk/egg mixture.
  14. Strain prepared custard through a fine-mesh sieve over bread cubes.
  15. Gently press bread cubes into custard using a wooden spoon or spatula until all bread cubes are submerged into custard mixture.
  16. Cover bread pudding with aluminum foil.
  17. Slowly pour enough boiling water into larger pan (avoid pouring water into custard), until water comes halfway up the sides of the dish.
  18. Bake 50 minutes in a preheated 350 degree oven.
  19. Using long-handled tongs, remove foil cover from bread pudding and return bread pudding to the oven.
  20. Bake, uncovered, for 10 minutes more until top is brown and knife inserted in the center comes clean.
  21. Remove bread pudding from oven and allow to cool until warm.
  22. Serve with Brown Butter Rum Sauce.
  23. To make the Brown Butter Rum Sauce, melt butter in saucepan over medium heat, swirling pan.
  24. Continue swirling pan and cooking butter until golden brown (about 2 minutes).
  25. Remove pan from heat and set aside.
  26. In a bowl, whisk egg yolks and sugar several minutes until frothy.
  27. Gradually whisk in browned butter.
  28. In a saucepan, heat cream and milk over medium heat until bubbles form around edge.
  29. Slowly whisk hot cream mixture into egg mixture.
  30. Pour back into saucepan and heat over medium heat, stirring constantly, until sauce coats the back of a spoon (about 3 minutes).
  31. Remove from heat; stir in rum.
  32. Strain through a fine-mesh sieve into a serving bowl.
  33. Serve warm with warm White Chocolate Bread Pudding.

Keywords: White Chocolate Bread Pudding, Bread Pudding

Find it online: https://tootsweet4two.com/white-chocolate-bread-pudding-with-brown-butter-rum-sauce/

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