White Chocolate Berry Bread Pudding & Macy’s Culinary Council Holiday Cookbook

I love holiday baking and I LOVE bread pudding. If you have never had bread pudding, you are missing out. You're missing out on a wonderful holiday dessert tradition and you're missing out on a level of comfort food that is amazing. So make this bread pudding and thank me later.


When I received a copy of The Macy's Culinary Council Thanksgiving & Holiday Cookbook, I was so excited. It's a gorgeously photographed cookbook with recipes from 13 (amazing celebrity) chefs including Ming Tsai, Cat Cora, Emeril and Rick Bayless.

My sister and I went through the book and I was adding bookmarks to the Grilled Sage Cheddar and Turkey Sandwich, Crab Cakes Benedict, Roasted Butternut Squash Soup with Apples & Chipotle, Dumplings Three Ways and many more.

When it came time to pick a recipe to try, it wasn't easy but I picked this wonderful White Chocolate Berry Bread Pudding by Wolfgang Puck. It's so simple to make.


I purchased Challah bread from my grocery store bakery. Cut it into 1 inch cubes and bake in the oven until golden brown. Add them to your casserole dish.


Add the custard to the casserole dish and allow the custard to sit at room temperature for 5 minutes. Then push the bread down gently to make the bread level.


Add white chocolate chips – my favorite are Hershey's Premier White Baking Chips.


Add frozen berrries and/or cherries. I added a mix of blackberries, raspberries and blueberries.


I took this bread pudding to a holiday Bunko party that was a potluck. It got rave reviews and as one friend said the white chocolate added the perfect touch to this bread pudding. I will be making this again and again and just might become a tradition in our family.

Do you have a favorite holiday dessert tradition?

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Recipe

Yield: 8 servings

Prep Time: 15 min

Cook Time: 1 hour 15 min

Total Time: 1 hour 30 min

Bread pudding is great for entertaining because you can serve it hot, warm, or at room temperature. Frozen spring and summer fruits bring bright, festive color and flavor to this winter dessert.

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

Directions:

Preheat the oven to 350 degrees.

Spread the bread cubes on a rimmed baking sheet, place in the oven, and toast until golden brown, 8 to 10 minutes. Remove the bread cubs from the oven but leave the oven on.

Generously spray a 12-inch round ovenproof pan or a 3-quart baking dish with nonstick spray. Transfer the bread cubes to the pan, spreading them evenly.

In a large saucepan, combine the milk, cream, and sugar evenly over medium heat and bring to a simmer, stirring to dissolve the sugar. Stir in the vanilla and remove from the heat.

In a medium bowl, whisk together the eggs, egg yolks, and salt. Slowly pour 1/2 cup of the hot milk mixture into the eggs while whisking the milk mixture int the pan continuously, carefully pour the egg mixture into the pan, using a rubber spatula to scrape every bit from the bowl.

Pour the custard mixture evenly over the bread cubes and let stand at room temperature for 5 minutes. Then, using the spatula or the back of a large spoon, gently press the bread down into the custard mixture. Sprinkle the white chocolate chips evenly over the top, and fold them gently into the bread mixture. Evenly spread the berries and/or cherries on top.

Place the baking dish inside a larger roasting pan. Open the oven door, pull out the center rack most of the way, but not so far that it will tip when the pan is set on it. Set the roasting pan holding the baking dish on the rack, and then pour hot water into the roasting pan to reach about halfway up the sides of the baking dish. Slowly slide the rack into the oven and close the oven door. Bake until the pudding appears just set in the center when the baking dish is gently jiggled and the top is beginning to color, about 45 minutes.

Remove the roasting pan from the oven, being careful to avoid splashing the water, and lift the baking dish out of the pan. Serve the pudding hot, warm, or at room temperature.

from The Macy's Culinary Council Thanksgiving & Holiday Cookbook, posted with permission

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Disclosure: BeEverywhere & the Macy's Culinary Council provided me with a copy of the Macy's Culinary Council Thanksgiving & Holiday Cookbook along with a gift card to help me with the groceries for this post. Opinions here are always my own and you that I only share with you stuff that I love!