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Based on the popular Starbuck’s drink, this White Chocolate Mocha Bread Pudding is the perfect cozy dessert for the colder months. The recipe uses challah bread and a custard base to create a rich bread pudding, as well as espresso powder and white chocolate to capture the flavor of a white chocolate mocha.
Ingredients for the White Chocolate Mocha Bread Pudding
Bread Cubes -I have tried this recipe with challah and with regular sliced white bread, and both work well. Challah or brioche, however, will add a richer flavor to the completed pudding. You can make this recipe with both fresh and stale bread as well. Cut the bread into 1-inch cubes so that each piece will absorb enough moisture.
Milk – You can use whatever type of milk you like in this recipe. You can use milk of any fat percentage, plant milk, or even substitute a small part of the milk with cream for a thicker texture.
Instant Coffee Granules or Espresso Powder – This ingredient can be adjusted to make the coffee flavor as weak or strong as you prefer.
White Chocolate – I recommend using real white chocolate because it has the best flavor. White chocolate chips are usually made with palm or other oils, rather than cocoa butter. Real white chocolate, on the other hand, you will usually find in bar form.
Notes on Technique
- Dissolve the coffee granules in the milk before adding any other ingredients. Stir them in, let them sit a few minutes, and then stir again, repeating if necessary until they are mostly dissolved. Heating the milk will speed up this process. Dissolving the coffee will help to evenly distribute the coffee flavor.
- Make sure your eggs have come to room temperature before mixing them into the batter. This will help them get thoroughly mixed in, and prevent large chunks of cooked egg from being visible in the final product.
- Mix the custard thoroughly before pouring it over the bread cubes. Make sure the all the cubes are mostly submerged so they will absorb enough liquid.
- Soak the bread cubes in the custard for at least 2 hours. If the bread was very stale, you may need to soak for 4 hours.
- Wait to mix in the white chocolate just before baking. If you add it before soaking, the white chocolate will sink to the bottom, and will not be evenly distributed.
Try another winter bread pudding recipe:
White Chocolate Mocha Bread Pudding
Equipment
- 2 qt baking dish, or 8X8 or 9X9 inch pan
Ingredients
For Soaking the Bread:
- 300 g cubed bread, such as challah or brioche (about 2/3 lb)
- 3 cups milk (710 ml)
- 1 1/2 tablespoon espresso powder or instant coffee granules
- 3 large eggs
- 3/4 cup sugar (150 g)
- 3/4 teaspoon salt
Add Just Before Baking:
- 12 oz chopped white chocolate or chocolate chips (about 2 cups, or 340 g)
Instructions
- Cut the bread into 1-inch cubes and place them in a very large mixing bowl.
- In another large bowl, add the milk and whisk in the espresso powder. Let it sit for a few minutes to dissolve, then whisk a second time. Next, add the eggs, sugar, and salt, and whisk until they are fully combined. Pour the mixture into the bowl with the bread cubes and make sure the cubes are mostly submerged. Place the bowl in the refrigerator to soak for at least 2 hours.
- Preheat the oven to 350° F (180° C.) Spray a 2-qt baking dish, 8X8-inch, or 9X9-inch pan with baking spray, or line with parchment.
- Add the white chocolate to the bowl of bread cubes and stir until it is evenly distributed. Pour the contents of the bowl into the baking dish and bake at 350° F (180° C) for about 35-40 minutes, or until the top of the pudding is lightly browned, and the center no longer jiggles.
- The bread pudding should be stored in the refrigerator for no more than 4 days. If not serving immediately, you can reheat just before serving, or heat individual servings in the microwave.
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