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piece of bread pudding with pistachios on a plate with a bite on a fork.

White Chocolate Bread Pudding

Amanda
This white chocolate bread pudding with amaretto sauce is the ultimate decadent dessert. Brioche bread is baked in a rich white chocolate custard with chopped pistachios and then drizzled with a buttery amaretto sauce.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Baking, Dessert
Cuisine American, Italian
Servings 10 servings
Calories 708 kcal

Ingredients
  

Bread Pudding

  • 1 pound brioche bread
  • 1 cup shelled pistachios
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 1 cup white chocolate chips approximately 6 ounces
  • ½ teaspoon vanilla extract

Amaretto Sauce

  • 1 stick unsalted butter
  • ⅔ cup powdered sugar
  • ½ cup amaretto liqueur

Instructions
 

Bread Pudding

  • Preheat the oven to 350˚ and grease a 9x13 baking dish with butter or baking spray.
  • Roughly chop the brioche bread into larger cubes and the pistachios into smaller pieces.
  • Spread the bread cubes in an even layer in the prepared baking dish and sprinkle the pistachios evenly over the top.
  • Whisk the eggs into small bowl until they are completely broken up. Set aside.
  • In a large saucepan, add the milk, cream and sugar. Heat over medium heat on the stovetop until the sugar is dissolved and the mixture starts to steam and small bubbles form around the edges. Remove off of the heat.
  • Add the white chocolate chips and vanilla extract and whisk until the chocolate is completely melted and the mixture is smooth.
  • Take ¼ cup of the white chocolate cream mixture and slowly add to the egg mixture while whisking continuously.
  • Then, slowly pour the egg mixture into the remaining cream mixture, whisking continuously until they it is completely incorporated.
  • Pour the white chocolate custard sauce evenly over the bread and pistachios. Using hands or a wooden spoon, press the bread down until all of the bread is soaked by the custard.
  • Bake the bread pudding in the preheated oven for 40-45 minutes until golden brown on top.
  • Let the bread pudding cool slightly while the sauce is made.

Amaretto Sauce

  • Melt the butter in a small skillet or pot over low heat.
  • Once the butter is completely melted, whisk in the powdered sugar and amaretto. Continue to whisk until the no lumps of powdered sugar remain.
  • Serve scoops of bread pudding, drizzled with the amaretto sauce on top.

Notes

  • Leave the bread out to dry overnight to become stale or toast in the oven for 5 minutes. This will help it to better absorb the custard mixture.
  • Make sure to temper the eggs, by adding a small amount of the hot white chocolate cream mixture to it while whisking. This will help bring the temperature of the eggs up so that when you whisk it into the hot cream mixture, it doesn't scramble.
  • Press the bread down into the custard mixture so that all of the bread absorbs the liquid and doesn't become too dry.
  • Just bake the bread pudding until it's just golden brown on top so it doesn't dry out.
 

Substitutions and Variations

  • Bread - Other sturdy bread that could be used is challah, French or Italian bread. 
  • Chocolate - Use either white chocolate chips or a chopped up white chocolate bar. A cup of white chocolate chips or chunks may be sprinkled on the bread with the pistachios for even more chocolate.
  • Nuts - Pecans, walnuts or sliced almonds are other nuts that can be used.
  • Fruit - Fresh raspberries or chopped fresh strawberries would also be a great addition to sprinkle on with the pistachios.
 

Make Ahead and Storage Instructions

The bread pudding can be made up to 2 days ahead time. Let it cool completely and then cover the dish in plastic wrap and store in the refrigerator. Reheat individual pieces drizzled in the amaretto sauce for 30 seconds in the microwave.
The entire pan of bread pudding can also be covered in foil and reheated in the oven until warmed through. Reheat the amaretto sauce in the microwave or over low heat on the stovetop.
Leftovers will keep in the refrigerator for 3-5 days and can be reheated for 30 seconds in the microwave with the sauce on top.

Nutrition

Serving: 1scoopCalories: 708kcalCarbohydrates: 60gProtein: 14gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 229mgSodium: 322mgPotassium: 271mgFiber: 1gSugar: 32gVitamin A: 1322IUVitamin C: 1mgCalcium: 141mgIron: 1mg
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