Description
Sinful white chocolate bread pudding from the Pioneer Woman delivers pure dessert magic. Rich custard-soaked bread melts with creamy white chocolate, promising indulgent comfort in each spoonful you’ll savor.
Ingredients
Scale
Dairy and Main Ingredients:
- 4 cups (960 milliliters) half-and-half
- 6 large eggs
- 1 ⅓ cups (226 grams) white chocolate chips
- 8 large croissants (about 18 ounces), cut into thirds
Sweeteners and Flavoring:
- ½ cup (100 grams) granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 teaspoons fresh orange zest
- Powdered sugar, for dusting
- Sweetened whipped cream, for serving
Additional Ingredients:
- ½ teaspoon kosher salt
- Nonstick cooking spray
- 12 ounces (340 grams) of fresh berries (raspberries and blueberries), divided
- ¼ cup (30 grams) sliced almonds
Instructions
- Prepare the baking environment by heating the oven to 325 degrees Fahrenheit (163 degrees Celsius). Coat a 13-by-9-inch (33-by-23-centimeter) baking dish with nonstick cooking spray to prevent sticking.
- Create a smooth chocolate base by placing white chocolate chips in a large heatproof bowl. Heat half-and-half in a medium saucepan until steaming, then pour over the chocolate chips. Allow the mixture to rest for 2 minutes before whisking until completely smooth and fully incorporated.
- Craft the egg mixture by combining eggs, granulated sugar, freshly grated orange zest, and salt in a large mixing bowl. Slowly incorporate the warm chocolate mixture, whisking continuously to ensure a uniform consistency. Blend in pure vanilla extract for added depth of flavor.
- Construct the pudding layers by distributing croissant pieces evenly across the prepared baking dish. Scatter half of the mixed berries over the croissant base. Gently pour the chocolate-egg mixture, ensuring complete coverage of the croissant pieces. Sprinkle sliced almonds across the top for a crunchy texture.
- Allow the pudding to rest at room temperature for 30 minutes, enabling the bread to absorb the liquid mixture. Cover the dish with aluminum foil and bake for 40 to 45 minutes, watching for set edges while maintaining a slightly wobbly center.
- Remove the foil and continue baking for an additional 15 to 20 minutes until the pudding develops a golden-brown surface and slightly puffs up. Once removed from the oven, let the dessert rest for 5 minutes to set.
- Garnish the pudding with the remaining berries and dust generously with powdered sugar. Serve immediately while warm, accompanied by sweetened whipped cream for an indulgent finish.
Notes
- Select ripe, seasonal berries for the most vibrant and fresh flavor in your pudding.
- Chill the dessert for at least an hour before serving to enhance the texture and taste.
- Gently fold ingredients to keep the pudding light and airy, preventing dense spots.
- Room temperature eggs blend more smoothly and create a more consistent pudding base.
- Avoid overmixing the batter to maintain a delicate, tender texture.
- Sprinkle extra white chocolate chips on top just before baking for a decorative and delicious touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 524 kcal
- Sugar: 21 g
- Sodium: 151 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 146 mg