White Chocolate Bread Pudding

Products Used
White Chocolate Bread Pudding Dixie


Bread Pudding

  • 12 Hawaiian sweet bread rolls
  • 6 eggs
  • 1 cup Dixie Crystals Light Brown Sugar
  • 2 tablespoons of vanilla extract
  • 2 cups whole milk
  • 2 cups half and half
  • 1/2 cup white chocolate sauce
  • 1/2 cup white chocolate chips

White Chocolate Topping


  1. Cut or rip rolls into chunks and toss into a 9 X 13-inch baking dish. 
  2. In large bowl, mix together eggs, brown sugar, and vanilla.
  3. Stir in milk and half and half.
  4. Whisk in white chocolate sauce.
  5. Pour mixture evenly over rolls. Pressing down to make sure all bread is wet.
  6. Mix in white chocolate chips.
  7. Cover with foil and refrigerate 8 hours to overnight.
  8. Preheat oven to 325°F. Bake 1 hour and 25 minutes.  Edges should be browned and the center still a little jiggly when moved.
  9. Remove from oven and let cool.
  10. When ready to serve, heat heavy cream, sugar, white chocolate, and vanilla over medium heat, whisking to dissolve sugar.
  11. Once hot and bubbly, remove from heat and let slightly cool.
  12. Slice bread pudding, pour sauce over slice and top with white chocolate chips.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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