Fluffy croissants immersed in a caramelized white chocolate custard, baked until deliciously golden, and drizzled in a silky caramelized white chocolate ganache!
Of all the chocolates, white chocolate is probably my favorite. It’s sweet, creamy, and pairs well with so many different flavors. It’s much more versatile than milk or dark chocolate, yet it seems to be most people’s least favorite chocolate. However, I’m about to turn those white chocolate haters into white chocolate lovers.
More specifically, CARAMELIZED white chocolate lovers…
Why You’ll Love This Caramelized White Chocolate Bread Pudding
Caramelized White Chocolate = Liquid Gold: If you’re new to the exquisite world of caramelized white chocolate, then you’re definitely in for a blissful treat. It tastes very similar to caramel or dulce de leche, but it has the luxuriously creamy texture of chocolate. Not only are the flakey croissants infused with caramelized white chocolate, but the bread pudding is topped with a generous drizzle of caramelized white chocolate ganache.
Fluffy, Flakey, Buttery Croissants: Croissants are hands-down the best type of bread for bread pudding. The croissants remain extra fluffy as they absorb the luscious custard, yet they retain their flakey texture at the same time. And thanks to their buttery exteriors, the croissants create the most delicately crisp top for the bread pudding as it bakes in the oven.
Perfect For Making Ahead: The bread pudding needs a minimum of 2 hours to sit while the croissants soak up all that luscious caramelized white chocolate custard. I, on the other hand, prefer to let my bread pudding sit in the refrigerator overnight, and then bake it the next day. Not only does this result in better flavor and texture, but it’s ideal for serving at a brunch or special gathering since you just have to bake it up that day.
What is caramelized white chocolate?
Caramelized white chocolate is white chocolate that’s been slowly heated in the oven until the sugars caramelize and the milk solids toast. This process gives the chocolate a rich, caramelized, and slightly nutty flavor that’s very similar to caramel. It also transforms white chocolate from a bright white hue to a beautiful golden brown color, similar to caramel.
Can I buy caramelized white chocolate?
Yes, you can definitely buy it. However, it’s pretty expensive and only available online. Luckily, the process of caramelizing white chocolate is incredibly simple and only takes about an hour of your time. I’ve even provided some helpful tips to make the process easy peasy lemon squeezy!
Tips for Caramelizing White Chocolate
Use a High-Quality White Chocolate: Although it is possible to caramelize ordinary white chocolate chips (like Nestle), I recommend using a high-quality white chocolate, if you can. For best results, use a white chocolate that has a high cocoa butter content that’s around 30% or more. I used Lindt white chocolate bars for this recipe, but Callebaut, Valrhona, and Ghirardelli are also great brands.
Bake Low and Slow: The white chocolate is baked at 250ºF (120ºC) for about 50 minutes. Do not increase the temperature, or you’ll risk getting bitter or burnt chocolate. Chocolate, especially white chocolate, is a delicate ingredient, so extreme temperatures should be avoided.
Stir Often: To ensure even toasting and caramelization, stir the white chocolate every 10 minutes. To do this, you’ll remove it from the oven, and use a spatula to scrape the chocolate up from the baking sheet and onto itself. It might look crumbly or lumpy, but it’ll smooth out as you spread it back into an even layer.
Pour onto Parchment Paper: If you’re not lining your baking sheet with parchment paper (or silicone mat) when caramelizing the white chocolate in the oven, immediately pour the caramelized white chocolate onto a baking sheet lined with parchment paper. Otherwise, the chocolate will harden and stick to the baking sheet.
Keep an Eye on Your Chocolate: The total baking time can vary, so I recommend keeping a close eye on your chocolate after 3 rounds, or 30 minutes. You’ll know when the chocolate is done, when it has a deep golden toffee color, almost similar to peanut butter.
Caramelized White Chocolate Bread Pudding
Ingredients
Caramelized White Chocolate:
- 12 ounces good-quality white chocolate, chopped
Bread Pudding:
- 8 ounces caramelized white chocolate, chopped (from recipe above)
- 1 cup heavy cream
- 1 cup whole milk
- ⅓ cup granulated sugar
- 3 egg yolks
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 14 ounces stale/day-old croissants, cut or torn*
- 1 Tablespoon granulated sugar, for topping
Caramelized White Chocolate Ganache:
- 4 ounces caramelized white chocolate, chopped (from recipe above)
- 1 ounce white chocolate, chopped
- ⅓ cup heavy cream
Instructions
Make the Caramelized White Chocolate:
- Preheat oven to 250ºF and line a baking sheet with parchment paper or a silicone baking mat. Scatter white chocolate evenly over baking sheet and place in the oven for 10 minutes. Remove, and smooth out with a spatula. Place the white chocolate into the oven in 10 minute intervals, stirring/scraping up, and re-spreading the white chocolate each time. After four intervals (50 minutes total baking time), you should end up with a nice deep beige/butterscotchy color. Allow caramelized chocolate to cool and harden**
Make the Bread Pudding:
- Place the caramelized white chocolate in a large mixing bowl; set aside.
- Pour the heavy cream, milk, and sugar into a medium saucepan. Cook over medium-high heat until the sugar is dissolved and the mixture begins to boil. Immediately pour hot cream mixture over the chocolate and allow to sit for 5 minutes. Stir until smooth.
- In a separate bowl, whisk the egg yolks and egg together. Slowly whisk in a few tablespoons of the warm cream mixture. Pour the egg mixture into the warm cream, and whisk until smooth. Stir in the salt and vanilla. Gently fold in the croissants.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to assure all the pieces are saturated in the custard. Allow to sit and soak for at least 2 hours**.
- Preheat the oven to 350ºF. Sprinkle the tablespoon of sugar evenly over the bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty.
Make the Ganache:
- Place both chocolates in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Allow ganache to cool slightly.
- To serve, slice/scoop bread pudding into bowls. Drizzle with ganache, and enjoy!