This is the last week of school for my kids so I wanted to do something nice for the teachers…so I made them lunch. I made a HUGE BATCH of chicken lo-mein and wanted to make a savory dessert that can feed a big crowd. I love making bread pudding and I like to make this when I am entertaining a large crowd or when I have to bring a dish to a party. Plus, its so easy to serve and this dessert can travel well. I like to use FRENCH BREAD because the bread is doesn’t get to smoochy after you bake it in all the heavy cream mixture. Also, I love the top layer where you can still see the pieces of french bread. I actually triple my recipe today to feed over 50 people…so the picture that you see is alot more ingredients than what I am posting. So..don’t be alarm if you see that my pictures have more of a particular ingredients. If you need to make a dessert for a large crowd…you should make this dessert!! I am telling you…it will be a HUGE HIT!!!



6 cups Whipping Cream
2 cups Half & Half 
1 cup Sugar
20 ounces white chocolate broken into small pieces
3 whole eggs
15 egg yolks
loaf of french breach – sliced 1 inch CUBE (Use stale bread or slice bread and let it sit out over night)   



7 oz. White chocolate broken in small pieces

½cup whipping cream


Shavings WHITE CHOCOLATE ( I used a big chunk and used a carrot peeler) 

Preheat oven to 350 .  In large saucepan, heat whipping cream, half &half,  and sugar over medium heat.  When the cream start to boil, take off heat and add white chocolate pieces and stir until melted.  In a LARGE BOWL combine whole eggs and egg yolks.  Try to let the heavy cream mixture cool down a little and then slowly pour the  eggs mixture into the heavy cream in a steady stream, whipping the heavy cream mixture as you pour in the egg mixture. 



Heating up the HEAVY CREAM, Half&Half, and SUGAR MIXTURE


Let the bread pudding sit for awhile so it can soak in


Cover with FOIL and bake for 1 hr


UNCOVER after 1 hour @350 degree


I added some sliced almond to 1 batch


Place stale sliced bread in a LARGE BAKING pan.  Pour ½ heavy cream mixture over the cubed bread.  Use fingers to press bread into mixture so its absorbs liquid and becomes soggy.  Pour in remaining mixture.  Cover pan with aluminum foil, bake in oven at 350  for 1 hour.  After 1 hour take the FOIL off (UNCOVER) and continue to bake for additional ½ hour until the TOP is a golden brown.


Top is a nice GOLDEN COLOR ….next, shave some white chocolate over the top




Bring cream to a boil; Remove from heat and add white chocolate pieces.  Stir until smooth and completely melted.  Spoon over bread pudding.


White Chocolate Sauce

SIDE NOTE: I LOVE to add sliced almond to my white chocolate bread pudding.

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