White Chocolate Bread Pudding With Rum Sauce
Paula Deens White Chocolate Bread Pudding is a Southern comfort classic made with rich custard, day-old bread, and loads of creamy white chocolate. Baked until golden and drizzled with rum caramel sauce, this decadent dessert is perfect for holidays, dinner parties, or cozy weekends at home. As I got to work in the kitchen, I realized that this dessert is not only delicious but also a great way to use up leftover bread and white chocolate.
The rum sauce adds a touch of sophistication and warmth, making it a perfect treat for any occasion. This bread pudding is beyond sinful, but so incredible. It is decadent and creamy, and will make anyone you serve it to love you forever.
This velvety bread pudding is served with a warm white chocolate sauce for over-the-top decadence. Reviewers say easy-to-find ingredients and simple steps make this a beginner-friendly recipe. Recipe courtesy of Oak Alley Plantation.
Cut bread into 1 inch cubes, set aside. Soak currants in 1 tablespoon rum for 30 minutes, set aside. In a saucepan, combine cream, milk, sugars, 2 tablespoons cinnamon and nutmeg.
Bring to low simmer and add 9 ounces of white chocolate, stirring until melted. Remove from heat. Learn how to make this custard-like dessert with day old French bread, white chocolate chips, and a homemade rum sauce.
Perfect for any occasion, especially the holidays. Six large eggs and a bunch of heavy cream make this bread pudding rich and creamy in texture. The texture is almost custard-like.
Incredibly delicious! The top may look a little burnt, but its not. Theres a cocoa powder/sugar mixture sprinkled on top for extra chocolate flavor. In a medium sauce pan, add all ingredients and mix well.
Cook on medium-high until mixture begins to boil. Reduce heat to a low simmer. Allow to slow cook for 15-20 minutes, stirring occasionally.
Remove from heat and pour over warm bread pudding. Best enjoyed with a cup of hot coffee! Todays Sunday Supper for White Chocolate Bread Pudding with White Chocolate Rum Sauce was developed by one of our favorite people, Jeannie Jacobs, a luxury lifestyle influencer and creator of Just Jeannie.
The recipe is from Welcome to My Table, her new bestselling cookbook. This white chocolate bread pudding from the Palace Caf in New Orleans blends white chocolate into both the custardy egg mixture and a sweet sauce for drizzling over the finished...
