White Chocolate Bread Pudding

No matter how well I've dined, I always have room for dessert. That's where this recipe for white chocolate bread pudding comes in! It's a classic sweet treat, but with a twist. Traditionally rich with eggs and dairy, this dessert speaks of indulgence. But what if we could achieve that same decadent experience with a lighter approach?

Enter silken tofu, a surprising yet masterful ingredient that transforms my bread pudding into something truly special. Let's bake a white chocolate bread pudding, where silken tofu seamlessly replaces some of the eggs. It creates a creamy, ethereal texture that complements the sweetness of white chocolate.

What is silken tofu

You make silken tofu from soybeans. It's an exceptional vegan alternative to eggs in baked goods because it has a smooth, custard-like consistency. I first discovered this substitution when I baked my award-winning Smokehouse Cranberry Cheese Bread. Just ¼ cup of silken tofu has the same moisture and protein content as one large egg. Its high moisture content and subtle flavor allow it to blend seamlessly into the custard for this homemade recipe. It provides the necessary binding and richness without the heaviness of traditional egg-based recipes. Silken tofu not only opens the dessert to those with dietary restrictions, but it also elevates the pudding's texture, resulting in a lighter, more delicate crumb.

The heart of this pudding lies in the blend of white chocolate and soft, soaked bread. I opt for leftover hotdog buns because they fit perfectly in a loaf pan. But you can also use bread like brioche, challah, or even croissants. The important thing to remember is that you need stale bread. You can slice fresh bread and leave it to dry on the counter overnight or slightly toast it in the oven. This allows the slices to absorb the custard without becoming mushy. I melt the white chocolate into the silken tofu mixture; it imparts a creamy, vanilla-like sweetness that's both elegant and comforting.

White Chocolate Bread Pudding Ingredients

• Bread: hot dog buns or a firm white bread with or without the crusts.
• Silken Tofu: only silken tofu for this recipe. Firm tofu is grainy.
• White Chocolate: 6 ounces of chopped white chocolate. Not chocolate chips as they contain binding agents to hold their shape.
• Milk: I prefer half ‘n half but any milk including plant-based milk will work.
• Sweetener: I prefer desserts that are less sweet, so only use 2 tablespoons of sugar here. You can add up to ¼ cup, if desired.
• Vanilla Paste or Extract: it’s naturally harmonious with white chocolate
• Kosher Salt: to balance the sweetness.

How to make bread pudding with less eggs

1. Prepare the Bread: Slice the bread and allow it to dry slightly, either at room temperature or in a low oven. If you're using hot dog rolls, just open and separate them into two halves.
2. Blend the Custard: In a blender, combine the silken tofu, eggs and vanilla extract and salt. Blend until completely smooth.
3. Melt the White Chocolate: In a saucepan, over medium heat, stir the half ‘n half, white chocolate and sugar just until the white chocolate is melted.
4. Combine and Infuse: With the blender on low speed, carefully pour the melted white chocolate mixture slowly into the blended tofu mixture and mix thoroughly.
5. Soak the Bread: Place a layer of hotdog buns over the bottom of a buttered 9x5-inch loaf pan lined with parchment. Pour some of the custard mixture over them, ensuring all the buns are evenly coated. Repeat layers. Allow the buns to soak for at least 10 minutes, or as long as overnight.
6. Bake to Perfection: Preheat your oven to 325F. Cover bread pudding with aluminum foil. Bake for 1 hour. Remove foil and bake for another 15 to 30 minutes or until bread pudding is puffed, golden brown and just set. A knife inserted into the center should come out clean.
7. Cool and Serve: Allow the pudding to cool slightly before serving. Enjoy warm or at room temperature.
8. Garnish: A dusting of powdered sugar, a drizzle of white chocolate sauce, a scoop of ice cream, whipped cream or a fresh fruit compote. 

The result is a white chocolate bread pudding that's both comforting and refined. The silken tofu imparts a velvety texture that melts in your mouth, while the white chocolate adds a delicate and buttery sweetness that isn't overpowering. Each bite testifies to the versatility of plant-based ingredients and the power of culinary innovation. And you thought we were just messing around with some stale bread!

How to make an easy creme anglaise sauce

Melt some vanilla ice cream and use it as a sauce for your bread pudding. You're welcome!

FAQ:

• Can I use regular tofu instead of silken tofu?
  • No, silken tofu is essential for its smooth, creamy texture. Regular tofu will result in a grainy pudding.
• Can I use a different type of chocolate?
  • Absolutely! Milk chocolate or dark chocolate can be substituted for a different flavor profile.
• Can I add fruit to the pudding?
  • Yes, berries or dried fruits like cranberries or raisins can be added for extra flavor and texture. Scatter them into the layers of soaked bread mixture before baking.
• How long can I store leftover bread pudding?
  • Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this bread pudding?
  • While it is possible to freeze bread pudding, the texture may change slightly upon thawing. It is best enjoyed fresh, or within a few days.
• Why is my bread pudding watery?
  • This is often caused by not allowing the bread to soak long enough, or by using too much liquid. Ensure the bread soaks for adequate time and measure liquid ingredients carefully.

White Chocolate Bread Pudding

Lisa Keys

White chocolate bread pudding that's both comforting and refined. The silken tofu imparts a velvety texture that melts in your mouth.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course brunch, Dessert

Cuisine American

Servings 8 servings

Calories 467 kcal

Equipment

• 1 blender

Ingredients

  

• 1 cup silken tofu
• 2 large eggs
• 1 teaspoon vanilla paste or extract
• ¼ teaspoon kosher salt
• 2 cups half n’ half
• 6 ounces white chocolate
• 2 tablespoons sugar
• 8 stale hotdog buns separated into halves
• 1 pint melted vanilla ice cream optional sauce

Instructions

 

• Heat oven to 325F. Lightly grease a 9x5-inch loaf pan and line it with parchment paper leaving some overhang.
• In a blender, combine tofu, eggs, vanilla and salt, blend until smooth.
• Meanwhile, in a small saucepan, heat half ‘n half, white chocolate and sugar, stirring, until the chocolate is melted. Transfer the hot white chocolate mixture to a large measuring cup. With the blender on low, slowly pour the white chocolate mixture into the blender, mix well making a custard.
• Place a single layer of hotdog roll halves over the bottom of the baking dish.
• Pour some custard over the top and let it soak in for a minute. Add another layer of rolls and more custard. Repeat layers until rolls are 1-inch from top edge of the baking dish. Pour any remaining custard over the top.
• Gently press bread down to insure it is soaked.
• Cover with foil and bake for 1 hour. After the 1 hour of baking time remove the aluminum foil from bread pudding and bake for 15 to 30 minutes or until topping is golden and pudding is set.
• Let pudding set for 10 minutes before loosening from sides of the pan and using parchment overhang to lift out.
• Slice and serve warm on a puddle of melted ice cream. Top with fruit, if desired.

Notes

If the rolls are soft and not dry then toast them for a few minutes on a baking sheet in a 350F. oven. You will have half of a hotdog bun leftover. Turn it into breadcrumbs.

Pudding can be baked a few days in advance and chilled in the pan. To serve warm, cut into serving pieces and toast both sides in melted butter either in a skillet or in the oven until warmed through. 

Keyword brioche, comfort food, custard, hotdog buns, silken tofu, vanilla

Frugal cooks know this easy bread pudding recipe is a great way to use up stale bread. Turns out, it is also a good option for those who are looking for a less eggy bread pudding. What makes this recipe the best bread pudding? I think it leaves room for further creativity. Just wait until you see what I have coming up next.