Having a restaurant that served sandwiches meant I ordered and used a lot of bread. This bread pudding recipe is something that I made pretty often from leftover bread. Since I no longer own the restaurant, I will use a loaf of French bread that I have let get a little stale. I made the restaurant bread pudding recipe with leftover marbled rye, sourdough, and basic white sandwich bread. I never tried it with the whole wheat bread, but I’m sure you could do that also. The other thing that I have done is cut the original recipe in half and added a caramel sauce. There is quite a bit of difference between serving this at a restaurant versus having this at home!
Sometime in 2022, I will reopen the bed-and-breakfast that my husband and I had open several years ago. We operated our bed and breakfast until we realized that raising young children and having guests every weekend was rather complicated. Now that my youngest, Jared, will be starting college in August, the remodel has begun! Once I reopen the bed-and-breakfast, I will be serving this bread pudding quite often as a sweet treat in the mornings.
I hope you enjoy this recipe, and if you think this one is great, you should also check out some of my other recipes, like my Butter Pecan Teacakes.
1/2 cup (4 oz.) Ghirardelli white chocolate chips
2 cups (16 oz.) milk
1/2 cup of sugar
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 loaf French bread (or the bread of your choosing)
- Pre-Heat Oven to 350-degrees.
- In a small bowl, whisk the 6 eggs and set them aside.
- In a saucepan, heat over medium heat the 1/2 cup of white chocolate chips, 2 cups of milk, 1/2 cup of sugar, 3/4 cup of heavy whipping cream, and 1 teaspoon of vanilla. The goal is to melt the chocolate but do not boil it. You need to stir this constantly.
- Pour the milk mixture into the whisked eggs and whisk until blended.
- Using a 9×13 casserole dish, take the loaf of French bread and break into small pieces.
- Pour the mixture over the French bread. Using a spatula, mash the French bread into the mixture until it is very soaked.
- Bake in a 350-degree oven for 50-60 minutes.
- Drizzle a store-bought caramel sauce on top for that extra added sweetness.
- Serve warm or cold.