White Chocolate Bread Pudding from Fleming's Prime Steakhouse features moist, tender bread soaked in a rich custard infused with creamy white chocolate chunks, topped with a golden caramel drizzle and served warm for a decadent, melt-in-your-mouth dessert experience.
Equipments
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Serrated knife
- Cutting board
- 9x13-inch baking dish
- Measuring cups
- Measuring spoons
- Rubber spatula
- Oven
- Cooling rack
- Serving plates
- Ladle or large spoon (for serving)
- Small saucepan (for caramel drizzle)
Ingredients
- 1 loaf challah or brioche bread
- 2 cups heavy cream
- 1 cup whole milk
- 8 oz white chocolate
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for greasing)
- 1/2 cup caramel sauce (for serving)
Ensure you use a fresh loaf of challah or brioche bread to achieve the perfect moist and tender texture in your White Chocolate Bread Pudding. High-quality white chocolate chunks are essential for infusing the custard with a rich, creamy flavor. Heavy cream and whole milk create the ideal custard base, so measuring them accurately will give you a smooth consistency. Grease your baking dish thoroughly with unsalted butter to prevent sticking and promote an even golden crust. Your White Chocolate Bread Pudding from Fleming's Prime Steakhouse copycat menu will offer a warm, decadent dessert experience topped with a luscious caramel drizzle.
Instructions
- Preheat oven to 350°F (175°C).
- Grease 9x13-inch baking dish with butter.
- Cut bread into 1-inch cubes.
- Place bread cubes in prepared baking dish.
- In a saucepan, heat heavy cream and milk until just simmering.
- Add white chocolate to hot cream mixture; stir until melted and smooth.
- In a mixing bowl, whisk eggs, granulated sugar, vanilla extract, and salt.
- Slowly pour warm chocolate-cream mixture into egg mixture, whisking constantly.
- Pour custard evenly over bread cubes in baking dish.
- Gently press bread cubes to soak up custard.
- Let sit for 15-20 minutes for bread to absorb custard.
- Bake for 35-45 minutes, until golden and set.
- Remove from oven; let cool slightly on cooling rack.
- Warm caramel sauce in small saucepan.
- Serve bread pudding warm, drizzled with caramel sauce on plates.
Substitution
White Chocolate Bread Pudding from Fleming's Prime Steakhouse copycat menu can be adapted by substituting challah or brioche with any soft, slightly sweet bread like French or Italian pull-apart bread for a similar texture. If white chocolate chunks are unavailable, you can finely chop white chocolate bars or use white chocolate chips without affecting the creamy richness. For a dairy-free version, substitute heavy cream and whole milk with coconut milk or almond milk; note this will slightly alter the dessert's flavor profile. When preparing the caramel drizzle, store-bought caramel sauce is a convenient alternative but warming it gently in a saucepan enhances its pourability. Your ability to adapt ingredients based on availability ensures you can enjoy this indulgent dessert anytime.
Tips
Use day-old challah or brioche for better custard absorption and texture. Whisk the egg mixture thoroughly before slowly incorporating the warm chocolate-cream to prevent curdling. Allow the bread to soak in the custard for at least 15 minutes so it becomes fully saturated and tender. When baking, avoid opening the oven door frequently to maintain consistent heat, ensuring your pudding sets evenly and achieves a golden top.
Nutritions
White Chocolate Bread Pudding combines challenging ingredients rich in fats and sugars, such as heavy cream, whole milk, white chocolate, and granulated sugar, resulting in a calorie-dense dessert. The eggs provide protein and essential vitamins, while the challah or brioche bread contributes carbohydrates and some fiber. Your indulgence in this dessert offers a comforting source of energy but comes with high saturated fat and sugar content, which should be consumed in moderation. Serving it warm with caramel sauce adds additional sugars, increasing sweetness and caloric intake.
Storage
Store leftover White Chocolate Bread Pudding in an airtight container and refrigerate to maintain its moisture and rich flavors. For optimal freshness, consume within 3 to 4 days, reheating gently in the microwave or oven before serving. You can also freeze portions wrapped tightly in foil or freezer-safe containers for up to 2 months, thawing overnight in the refrigerator before reheating.
Variation or Alternatives
You can substitute challah or brioche with croissants or French bread for a different texture and flavor. Try adding orange zest or a splash of Grand Marnier to the custard to enhance aromatic notes. For a richer caramel drizzle, melt butter together with brown sugar and cream before serving. Consider toasting the white chocolate chunks before mixing for a subtle nutty depth.
Allergies
White Chocolate Bread Pudding contains common allergens including dairy from heavy cream, whole milk, butter, and white chocolate, as well as eggs and gluten from challah or brioche bread. If you have allergies to dairy, eggs, or gluten, consuming this dessert could trigger an allergic reaction. Always check ingredient labels and consider your specific allergies before enjoying this rich, custard-based treat.
Why this recipe?
The White Chocolate Bread Pudding at Fleming's Prime Steakhouse features rich, creamy white chocolate melted into tender, custard-soaked bread cubes, creating a decadently sweet and smooth texture that dessert lovers crave. Its unique balance of sweetness and warmth makes it a favorite indulgence for those seeking a comforting yet sophisticated treat. You can recreate this dessert at home to enjoy the elegant flavors without the restaurant price, perfect for special occasions or a luxurious everyday dessert. Making the copycat version allows you to customize ingredients and experience the same gourmet satisfaction tailored to your taste preferences.