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Season 2 Ep. 2 - Seth Rudensky's White Chocolate Bread Pudding

About the Recipe

Here is a recipe I make for special occasions, and it is always such a huge hit! Also, my daughter is allergic to gluten, and it works perfectly well with gluten-free bread!



  • 3 cups whipping cream

  • 10 ounces white chocolate

  • 1 cup milk

  • 1/2 cup sugar

  • 2 eggs

  • 8 egg yolks

  • 1 loaf French bread or 1 loaf Italian bread, cut into 1/4 ” slices and dried in oven

  • 1 teaspoon vanilla


  • 8 ounces white chocolate, melted

  • 3 ounces heavy cream

  • 2 tablespoons chocolate shavings (to garnish)


  1. Preheat oven to 275°F.

  2. Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.

  3. Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.

  4. Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.

  5. Pour this into white chocolate mixture and blend.

  6. Place the bread in the baking dish & pour half the cream mixture over the bread.

  7. Let it absorb for a few minutes & pour remaining cream mixture over the pudding.

  8. Cover with foil & bake for 1 hour.

  9. Remove foil & bake 15 minutes longer, or until top is golden.


  1. In a double boiler, melt 8 ounce white chocolate with the cream.

  2. Remove from the heat & stir until blended.

To serve: Let the pudding cool to room temperature (can be served warm or chilled).

Cut into serving pieces & spoon the warm sauce over the servings.

Top with chocolate shavings.

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