Benefits: This decadent dessert pairs white chocolate bread pudding with berries and a silky custard sauce for an indulgent treat with a few skin-supporting nutrients. Eggs and dairy provide protein, vitamin A, and vitamin B12 to support normal skin maintenance, while fresh berries contribute vitamin C and antioxidant plant compounds associated with protecting cells from oxidative stress. Adding berries also provides a fresh, tart contrast to the richness of the white chocolate and salted caramel.
Skin Concern: Brightening
Prep Time: 20 minutes | Cook Time: 45 minutes | Serves: 8
Ingredients:
For the White Chocolate Bread Pudding:
- 1 loaf brioche or challah, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 6 oz white chocolate, finely chopped
- 4 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, for the baking dish
For the White Chocolate Anglaise:
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
- 3 oz white chocolate, finely chopped
- 1 tsp pure vanilla extract
- Pinch of sea salt
For Serving:
- Salted caramel gelato
- Fresh raspberries, strawberries, or blackberries
- White chocolate curls, optional
- Flaky sea salt, optional
Instructions:
- Prepare the Bread: Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish. Spread the brioche cubes onto a baking sheet and toast for 7–10 minutes until lightly golden and slightly dry.
- Prepare the White Chocolate Custard: Heat the milk and heavy cream in a saucepan over medium-low heat until steaming. Remove from the heat, add the chopped white chocolate, and stir until completely melted and smooth.
- Whisk the Eggs: In a large bowl, whisk the eggs, egg yolks, sugar, vanilla, cinnamon, and sea salt until combined.
- Temper the Custard: Slowly pour the warm white chocolate mixture into the eggs while whisking continuously.
- Soak the Bread: Place the toasted brioche in the prepared baking dish and pour the custard evenly over it. Gently press the bread into the custard and allow it to soak for 15–20 minutes.
- Bake: Bake for 35–45 minutes until the top is golden and crisp around the edges while the center remains soft and custardy.
- Make the White Chocolate Anglaise: Heat the milk and cream in a saucepan until steaming. In a separate bowl, whisk the egg yolks and sugar. Slowly whisk some of the hot cream into the yolks, then return everything to the saucepan.
- Thicken the Anglaise: Cook over low heat, stirring constantly, until the custard lightly coats the back of a spoon. Do not allow it to boil. Remove from the heat and stir in the white chocolate, vanilla, and sea salt until smooth.
- Plate the Dessert: Spoon warm bread pudding onto each plate and drizzle generously with warm white chocolate anglaise.
- Finish: Top each serving with a scoop of salted caramel gelato and garnish with fresh berries, white chocolate curls, and a tiny pinch of flaky sea salt if desired.
Shopping Tips:
- Bread: Brioche is ideal because its buttery texture creates an exceptionally rich bread pudding. Day-old bread works particularly well because it absorbs more custard.
- White Chocolate: Choose real white chocolate containing cocoa butter rather than white baking chips for a smoother flavor and texture.
- Gelato: Look for salted caramel gelato with a pronounced caramel flavor to balance the sweetness of the white chocolate.
- Berries: Raspberries and blackberries provide tartness that cuts through the richness of the dessert.
Cooking Tips:
- Toast fresh brioche before soaking it so the bread absorbs the custard without becoming overly soft.
- Give the bread at least 15 minutes to soak before baking for a creamy interior.
- Keep the heat low when preparing the anglaise. Excessive heat can scramble the egg yolks.
- Strain the finished anglaise through a fine-mesh sieve for an exceptionally smooth, restaurant-style sauce.
- Serve the bread pudding warm so the salted caramel gelato slowly melts into the white chocolate anglaise.
- Add the gelato immediately before serving to preserve the contrast between the warm pudding and cold gelato.
This White Chocolate Bread Pudding is an elevated take on classic comfort food, pairing warm, custardy brioche with silky white chocolate anglaise and cold salted caramel gelato for a restaurant-style dessert with layers of creamy, buttery, sweet, and salty flavor.
