Jeannie Jacobs' White Chocolate Bread Pudding with White Chocolate Rum Sauce
Recipe Serves 8-10
Today’s Sunday Supper for White Chocolate Bread Pudding with White Chocolate Rum Sauce was developed by one of our favorite people, Jeannie Jacobs, a luxury lifestyle influencer and creator of Just Jeannie. The recipe is from Welcome to My Table, her new bestselling cookbook. Bread pudding remains one of the most popular desserts because it is comforting, versatile and economical. Born from the frugality of transforming stale bread into a rich treat, Jeannie’s recipe uses readily available ingredients like milk, eggs, sugar and spices. The flavor pops with freshly ground spices and a topping of toasted pecans and fresh berries. Happy Holidays from our table to yours!
Ingredients:
For the Bread Pudding
- 1 loaf brioche or French bread, cubed (preferably day-old)
- 3 cups of heavy cream
- 1 cup of whole milk
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 1/2 cup of granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (Grated in a FinaMill Grater Pod)
- 1/4 teaspoon nutmeg (Grated in a FinaMill Grater Pod)
- 1/4 teaspoon coarse salt (Ground in a FinaMill Everyday Pod)
- 1/4 cup of melted butter
For the White Chocolate Rum Sauce
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1/2 cup of white chocolate chips
- 1/4 cup of granulated sugar
- 2 tablespoons dark rum (or bourbon)
- 1 teaspoon of vanilla extract
- 1 tablespoon of butter
Optional Toppings
- Powdered sugar
- Toasted pecans
- Fresh berries
Watch the Recipe:
Instructions:
Make the Bread Pudding:
- Preheat the oven to 350 degrees Fahrenheit. Grease a large baking dish with butter.
- In a saucepan over medium heat, combine heavy cream and milk. Stir occasionally until it just begins to steam (don’t let it boil).
- Remove from heat and stir in white chocolate chips, mix until smooth.
- In a large bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt.
- Slowly whisk in the melted white chocolate mixture until well combined.
- Place the bread cubes in a large bowl. Pour the custard mixture over the bread and let sit for 10 minutes, allowing the bread to soak up all that deliciousness.
- Transfer the soaked bread mixture into the greased baking dish, drizzle with melted butter and bake for 40-45 minutes or until the top is golden brown and the custard is set.
Make the White Chocolate Rum Sauce:
- In a saucepan over medium heat, combine heavy cream, milk, sugar and white chocolate chips.
- Stir constantly until chocolate is melted and the sauce thickens slightly.
- Remove from the heat and stir in the rum (or bourbon), vanilla extract and butter until it is smooth.
Serve & Indulge:
- Let the bread pudding cool for 5-10 minutes, then drizzle with warm white chocolate sauce.
- Dust with powdered sugar, sprinkle with toasted pecans and serve with fresh berries for an extra touch.
Pro Tips
- Use day-old bread for better texture – it soaks up the custard without getting mushy.
- For extra richness, add 1/2 cup of white chocolate chunks to the bread mixture before baking.
- Make it boozier! Add a splash of bourbon to the custard for a deep, caramelized flavor.
- For a crispy top, broil for the last 2 minutes, watching carefully so it doesn’t burn.
About Dr. Jeannie Jacobs
Dr. Jeannie Jacobs is a former OB-GYN who courageously pivoted from medicine to pursue her true passion - creating beauty, connection, and purpose through intentional living. As the founder of Just Jeannie and Pivotal Moments by JJ, she inspires others to elevate everyday life through scent, style, and soulful gatherings. Her debut cookbook, Welcome to My Table, blends family traditions, travel-inspired flavors, and thoughtful hosting tips, showing that every meal is an opportunity to create lasting memories.
