I suppose one of the reasons I like bread pudding so much is that its origins are based on making the most of what you have around the kitchen. It’s one of those desserts that emerged out of the desire to make use of day-old bread and, of course an abundance of eggs, if you happen to have plenty of chickens around!



Bread Pudding Ingredients

  • 6 cups cubed day-old French bread
  • 5 cups half and half
  • 1/2 cup sugar
  • 8 ounces white chocolate, grated
  • 3 whole eggs
  • 5 egg yolks
  • 3 thinly sliced peaches (15 ounce can packed in juice, drained)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Sauce Ingredients

  • 2 cups heavy cream
  • 1/4 cup Kahlua
  • 8 ounces white chocolate, grated


  1. Place French bread in a 10" x 10" baking dish and toast for 15 minutes in a pre-heated 350 degree oven. Set aside.
  2. Heat half and half and sugar just to the boiling point. Remove from heat and add white chocolate, stir until chocolate melts. To make it easy on myself I grate the chocolate in my food processor with the grating attachment.
  3. Using a wire whisk, combine whole eggs, egg yolks, salt, spices and peaches. Add this to the cream and blend until incorporated. Pour this over the toasted bread and let soak for 30 minutes to 1 hour, stirring occasionally.
  4. Cover and bake for 35 minutes. Remove cover and bake for another 15 minutes.
  5. While the bread pudding cooks, prepare the sauce.
  6. Simmer heavy cream and Kahlua for 3 minutes. Remove from heat and add the chocolate, stir until the chocolate melts.
  7. Serve hot, topped with white chocolate Kahlua sauce and sliced peaches.