Ingredients:

  • 1 lb stale Challah or Brioche
  • 3 cups whole milk
  • 4 large eggs
  • 6 oz white chocolate chips
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz white chocolate chips
  • 1/2 cup evaporated milk
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Cut the 1 lb stale challah or brioche into 1-inch cubes and arrange them evenly in a 9x9 inch ceramic baking dish. If using fresh bread, toast the cubes in a 300°F (150°C) oven for 10 minutes first to ensure they are dried out.
  3. In a medium mixing bowl, whisk together the 4 large eggs, 3 cups whole milk, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
  4. Melt 6 oz white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until velvety, then slowly whisk the melted chocolate into the egg mixture.
  5. Pour the custard evenly over the bread cubes, pressing down with a spatula to ensure every piece is submerged. Let the dish rest for 20 minutes to allow the bread to absorb the liquid.
  6. Bake at 350°F (180°C) for 50 to 60 minutes until the top is rich brown and the center is set with a slight jiggle; the internal temperature of the egg custard must reach 160°F (71°C).
  7. Remove from the oven and let the pudding cool for 10 minutes.
  8. Prepare the sauce by simmering 1/2 cup evaporated milk and 1 tbsp unsalted butter in a small saucepan over medium heat, then stir in 4 oz white chocolate chips and 1/2 tsp vanilla extract until glossy and smooth.
  9. Cut the pudding into 8 squares and drizzle the white chocolate sauce over each slice before serving.