Pecan White Chocolate Bread Pudding Recipe

Name: Pecan White Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 cup sugar; 2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 3 cups whole milk; 3 cups heavy cream; 1 (1 pound) loaf challah bread, cut into 1 1/2-inch cubes; 12 ounces white chocolate, roughly chopped; 1 1/2 cups chopped pecans; 1/2 cup dried cranberries; 1 teaspoon ground cinnamon

Servings: persons

1
Spray a 13 by 9-inch baking dish with nonstick cooking spray. Whisk together the eggs, 3/4 cup of sugar, vanilla extract, salt, milk, and cream in a large bowl to combine.
2
Layer half of the bread cubes, white chocolate, pecans, and cranberries in the prepared pan. Pour half of the custard over the top. Scatter the remaining bread cubes, white chocolate, pecans, and cranberries on top, then pour the remaining custard over. Press gently to ensure that every piece of bread gets soaked in the custard. Cover the pan tightly with aluminum foil and chill in the refrigerator for at least 2 hours, or overnight.
3
Preheat the oven to 325u00b0F. Stir together the cinnamon and remaining 1/4 cup of sugar in a small bowl. Remove the aluminum foil and sprinkle the cinnamon sugar over the top of the bread pudding. Replace the foil and bake for 1 hour. Remove the foil and bake for another 25 to 30 minutes, until the custard is set and the top is golden brown. Remove from the oven and let cool for 30 minutes. Serve warm.

1893

kcal

Calories

141

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large eggs, 1 cup sugar, 2 teaspoons pure vanilla extract, 1 teaspoon kosher salt, and more.

Yes, Pecan White Chocolate Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan White Chocolate Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions