I love holiday baking, and bread pudding is one of my favorite comforts. If you’ve never tried it, you’re missing a cozy, festive dessert that’s easy to make and delicious to share. This White Chocolate Berry-Cherry Bread Pudding is a great recipe to add to your holiday repertoire.
When I received a copy of The Macy’s Culinary Council Thanksgiving & Holiday Cookbook, I was thrilled. The book is beautifully photographed and features recipes from 13 talented chefs, including Ming Tsai, Cat Cora, Emeril, and Rick Bayless.
My sister and I flipped through the cookbook, bookmarking recipes like the Grilled Sage Cheddar and Turkey Sandwich, Crab Cakes Benedict, Roasted Butternut Squash Soup with Apples & Chipotle, and several dumpling variations. It was hard to choose, but I eventually selected Wolfgang Puck’s White Chocolate Berry Bread Pudding because it looked simple and festive.
I bought challah from the bakery, cut it into 1-inch cubes, and toasted the cubes in the oven until golden. Those toasted cubes form the base of this comforting casserole.
After pouring the warm custard over the bread, let it sit at room temperature for about 5 minutes so the bread soaks up the mixture. Then gently press the bread down so it sits evenly in the dish.
I love adding white chocolate chips; my favorite are Hershey’s Premier White Baking Chips. They melt into little pockets of sweetness throughout the pudding.
I used a mix of frozen berries—blackberries, raspberries, and blueberries—and some frozen pitted cherries. The frozen fruit adds bright color and a fresh-tasting contrast to the rich custard.
I brought this pudding to a holiday Bunko potluck and it was a hit. People loved the combination of white chocolate and berries, and several friends asked for the recipe. I plan to make it again—maybe it will become a family tradition.
Do you have a favorite holiday dessert tradition?
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White Chocolate Berry-Cherry Bread Pudding
Ingredients
- 5 cups cubed stale brioche, challah, croissants or crustless French bread (1-inch cubes)
- Butter-flavored or plain nonstick cooking spray
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large cage-free eggs
- 4 large cage-free egg yolks
- Pinch of salt
- 3/4 cup white chocolate chips
- 1 1/2 cups frozen mixed berries and/or frozen pitted cherries
Instructions
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Preheat the oven to 350°F (175°C).
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Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden brown, about 8 to 10 minutes. Remove the bread cubes but leave the oven on.
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Spray a 12-inch round ovenproof pan or a 3-quart baking dish with nonstick cooking spray. Transfer the toasted bread cubes to the pan and spread them evenly.
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In a large saucepan, combine the milk, cream, and sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture comes to a simmer. Remove from heat and stir in the vanilla.
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In a medium bowl, whisk the eggs, egg yolks, and salt. Temper the eggs by whisking in about 1/2 cup of the hot milk mixture, then slowly pour the egg mixture back into the saucepan, stirring to combine. Scrape the bowl with a rubber spatula to get all of the mixture.
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Pour the custard evenly over the bread cubes and let stand at room temperature for 5 minutes. Press the bread gently into the custard so it is evenly soaked. Sprinkle white chocolate chips over the bread and fold them in gently. Top evenly with the frozen berries and/or cherries.
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Set the baking dish inside a larger roasting pan. Pull the oven rack out partway, set the roasting pan with the baking dish on the rack, and pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. Slide the rack into the oven and bake until the center is just set and the top begins to color, about 45 minutes.
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Carefully remove the roasting pan and lift out the baking dish. Serve the pudding hot, warm, or at room temperature.
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Disclosure: BeEverywhere and the Macy’s Culinary Council provided me with a copy of the Macy’s Culinary Council Thanksgiving & Holiday Cookbook and a gift card to help with groceries for this post. Opinions are my own; I only share things I genuinely enjoy.