Ingredients:

  • 1 loaf (approx. 1 pound/450g) day-old brioche or challah bread, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 6 ounces (170g) good-quality white chocolate, coarsely chopped
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Cube the bread and spread it out on a baking sheet to dry slightly (about 30 minutes).
  2. Whisk together eggs, milk, cream, sugar, vanilla, nutmeg, and salt in a large bowl.
  3. Add the cubed bread to the custard mixture, gently pressing down to ensure all pieces are soaked. Let stand for 30 minutes.
  4. Stir in the chopped white chocolate, distributing it evenly.
  5. Pour the bread mixture into the prepared baking dish.
  6. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the pudding is set and golden brown on top and a knife inserted into the center comes out clean.
  7. Let cool slightly before serving. Dust with powdered sugar, if desired.