Village Cafe's White Chocolate Bread Pudding


  • large eggs, lightly beaten
  • 2 quarts half-and-half
  • 2 cups granulated sugar
  • 1 Tbsp vanilla extract
  • 1 cup white chocolate ganache
  • 1 (1-pound) loaf day-old french bread, cut into 1-inch-thick slices
  • Toasted pecans, optional

White Chocolate Ganache Sauce Ingredients:

  • 1 3/4 cups heavy whipping cream
  • 12 oz white chocolate, chopped

Praline Sauce Ingredients:

  • Makes about 2 cups
  • Preparation time: 3-5 minutes
  • 1/2 cup (1 stick) butter
  • 1 cup firmly packed dark brown sugar
  • 1 cup heavy whipping cream


Make White Chocolate Ganache (see recipe below). Set aside.

In a large mixing bowl, whisk together the eggs, half-and-half, sugar, vanilla and ganache (if using).

Add bread slices and soak for at least 1 hour, stirring occasionally.

Preheat oven to 325 degrees. Pour the bread mixture into a lightly greased 4-quart baking dish. Place in oven and bake until set and browned, about 1 hour.

Serve warm with additional ganache or praline sauce. Top with toasted pecans, if using.

For White Chocolate Ganache: In a medium-size, heavy saucepan over medium-high heat, scald the cream. Place white chocolate in a small mixing bowl and add the hot cream. Stir until well-combined and the chocolate has melted. Use 1 cup in the bread pudding and serve remainder warm with the pudding.

For Praline Sauce: In a medium-size, heavy saucepan, melt butter over medium heat. Add brown sugar and stir to combine. Bring to a boil and add cream. Be careful, as mixture may spatter at this point. Stir until mixture is smooth. Serve warm over bread pudding.

Makes 12

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