White Chocolate Bread Pudding

by Ayesha Curry 8:04 AM, December 13, 2017

Aired December 18, 2017

Serves 6 servings

“I am a huge dark chocolate fan. This is not so for Riley and Stephen, who can do without. But even I have to admit that white chocolate really works in this bread pudding. You get those creamy bites of chocolate in each bite. My brother-in-law Seth is now a fan. It’s one of the ways we get him to drive down from Sacramento to visit us. This bread pudding happens to be a great make-ahead dish and can be easily reheated in the oven. What puts it over the top is the Bananas Foster.” 


2 cups milk (preferably whole), warmed slightly to take the chill off
1/2 cup cane sugar or granulated sugar
1 large egg, lightly beaten
Splash of pure vanilla extract
Splash of pure almond extract
1 teaspoon ground cinnamon
6 croissants, torn into large pieces
1 cup white chocolate chips
Vanilla ice cream, for serving (optional)
1 recipe Bananas Foster, for serving


Preheat the oven to 400°F. Butter an 8-inch square baking dish.

In a large bowl, whisk together the milk and sugar, allowing the sugar to dissolve a bit.

Whisk in the egg, vanilla and almond extracts, and cinnamon. Fold in the croissants and chocolate chips, and let sit for a few minutes until the croissants have absorbed most of the milk.

Pour the mixture into the prepared dish, ensuring that the ingredients are evenly distributed. Bake until the pudding is set, about 30 minutes. Cool for at least 15 minutes before cutting into squares.

(To serve the bread pudding, I go all out with a scoop of ice cream and a generous spoonful of Bananas Foster.)

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