White Chocolate Bread Pudding with Amaretto Cream Sauce

A piece of cake with blueberries on top.

White Chocolate Bread Pudding with Amaretto Cream Sauce

Servings 8 Servings


  • Bread Pudding:
  • 4 tablespoons melted butter, divided
  • 4 large eggs
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 6 cups ½ -inch cubes day-old bread, toasted
  • 6 ounces white chocolate, chopped
  • 1 cup fresh or frozen berries of choice, plus more for garnish
  • Amaretto Cream Sauce:
  • 1 tablespoon cornstarch
  • ¼ cup Amaretto liqueur
  • cups heavy cream
  • ¼ cup granulated sugar


  • Bread Pudding:
  • Preheat the oven to 350ºF. Brush 2 tablespoons of melted butter to the bottom of a 10 x 14-inch baking dish.
  • In a large mixing bowl, whisk eggs, cream, milk, brown sugar, vanilla, and ground cinnamon. Add the bread cubes, blueberries, white chocolate, and melted butter. and push down with a spatula so the bread can absorb the cream mixture. Set aside for 30 minutes.
  • Transfer to prepared baking dish and bake for 1 hour, or until browned and set in the middle. Let pudding stand for 10 minutes before serving. Serve with amaretto cream sauce and fresh blueberries, if desired. Enjoy!
  • Amaretto Cream Sauce:
  • In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
  • In a medium saucepan, heat cream over medium heat. Add the Amaretto and cornstarch slurry to the hot cream and whisk constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.

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