White Chocolate Bread Pudding with Caramel Sauce (with recipe)

I have been getting my baking fix this week.  Nutella Crack Pie earlier in the week, and now... White Chocolate Bread Pudding.  I wanted to make something sweet to bring to my Boos shift party. Initially I thought the Nutella Crack Pie was the winner, but with the record heatwave going through California right now, there was no way the Crack Pie would have survived the heat.  So I needed an alternative..... that's when the bread pudding came along.  My Boo loves this bread pudding from a local bakery and I have been thinking of making a version of it for a while now. I began doing research on bread pudding... water bath vs. no water bath, sweet vs. savory, croissant vs white bread, so many recipes are out there! I finally stumbled upon Salt and Chocolate's Salted Caramel White Chocolate Bread Pudding and decided I would make a version of this.  I did modify the recipe a little bit and the results came out super moist, spongy, and yummmmmmy! Enjoy!

Modified version of Salt and Chocolate's Salted Caramel White Chocolate Bread Pudding

6 large croissants or 12 small croissants (at least 1-2 days old, cut into small bite sized pieces)

1 cup of heavy whipping cream

2 cups of half and half 

2 teaspoons of ground cinnamon 

12oz white chocolate chips 

6 egg yolks

1/2 cup of sugar

2 teaspoons of kosher salt

2 teaspoons of vanilla extract 

Preheat the oven to 350 degrees

Spray a 9x13 baking pan with cooking spray 

In a sauce pan, heat up the heavy whipping cream, half and half, and vanilla extract.  Heat this until it comes to a simmer then slowly add the white chocolate chips.  Once the white chocolate chips are completely melted remove from heat and move to the side to cool.  

In a bowl or standing mixer, mix egg yolks, sugar, salt, and cinnamon together.  Once combined add a ladle full of the cream mixture to the egg mixture and mix on medium speed.  Once mixed add the rest of the cream mixture to the bowl.  Mix on medium speed until well combined.  

Place the croissant pieces into a bowl and pour the custard mixture onto the croissants.  Let the mixture stand in room temperature for 15 minutes consistently mixing and getting all the croissant pieces moist.  

Cover bowl in plastic wrap and soak overnight in the refrigerator.

The next day, take the soaked croissants out of the refrigerator and let it sit for about 15-20 minutes in room temperature before pouring the soaked croissants into a lightly greased baking pan.

Once the soaked croissants are in the baking pan, place the pan into a roasting pan and begin to get the water bath ready.  Boil some water and then slowly pour the hot water into the roasting pan.  Be careful to not get any hot water into the croissant mixture.  (I think the water bath kept the bread pudding extra moist!)

Carefully place everything into the oven and bake for 55-60 minutes.  I baked mine a little longer since the croissant mixture was soaked overnight, but you can always check it at 50 minutes. If the top is golden brown and the custard has set, it's ready to go!

Once it is out of the oven, let the bread pudding cool for about 30 minutes.  After pour some yummy caramel sauce over the bread pudding.  I used the store bought kind or you can make your own! :) I say serve this baby warm with a small scoop of ice cream on top..... sooooo gooooood!

Enjoy and Happy Eating!

<3 Julie

A small slice of goodness! Super moist and yummy!

Packed and ready to go to the party!