White Chocolate Macadamia Nut Bread Pudding

BarbieBarbie Miller

This is completely over the edge in richness and flavor! When you are looking for a comfort food that takes you home, this could be it. Decadent with white chocolate, macadamia nuts, brown sugar, heavy cream, eggs... it is sure to please. This is a super indulgent treat!

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Makes 9x13 pan

White Chocolate Macadamia Nut Bread Pudding photo
Makes 9x13 pan
White Chocolate Macadamia Nut Bread Pudding photo
Makes 9x13 pan


  • 1/2 cup butter, melted
  • 4 eggs, lightly beaten
  • 1 cup light brown sugar
  • 3 cups heavy cream
  • 1 cup 2% milk
  • 1 teaspoon good vanilla
  • 1/2 teaspoon cinnamon
  • 3.35 oz. jar macadamia nuts, chopped
  • 7 cups cubed day old bread
  • 6 oz. white chocolate chunks
  • 1/2 cup heavy cream
  • 12 oz. white chocolate morsels
  • 1/4 cup caramel ice cream topping
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  • 1

    Grease large cake pan (9x13) or larger

  • 2

    In large bowl; whisk together eggs, brown sugar, cream, milk and 1/2 of the melted butter.

  • 3

    Add vanilla, cinnamon and nuts. Stir thoroughly.

  • 4

    Add bread cubes to mixture and blend well.

  • 5

    Stir in rest of the butter and pour into prepared dish.

  • 6

    Bake one hour until firm.

  • 7

    Cool to warm, not hot.

  • 8

    Serve with sauce:

  • 9

    Mix the cream and white chocolate together along with ice cream topping. Microwave in 20 second increments to melt, checking after each 20 seconds to make sure you are not overheating the chocolate so that it will burn. Mix well and pour over bread pudding.

Recipe Notes

Edit note

This pudding is too good for words! If you don't want to use the sauce, you can sprinkle a little brown sugar over the top of the bread pudding as soon as it comes out of the oven. Talk about putting aroma in the house!

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