White Chocolate Macadamia Bread Pudding

White Chocolate Macadamia Bread Pudding


White Chocolate Macadamia Bread Pudding

Cooker Device: 
Emeril Everyday
Emeril Power Airfryer 360


Prep time
Cooking time
Total time


1⁄4 cup
1 1⁄3 cup
cups sugar, divided
1⁄4 cup
plus 2 tbsp. unsalted butter, cut into pieces
2⁄3 cups
Heavy Cream
1⁄4 teaspoon
Sea Salt
1⁄2 teaspoon
1 3⁄4 cup
Heavy Cream
1 3⁄4 cup
whole milk
9 ounces
White Chocolate Chips
Large eggs
1 teaspoon
Vanilla Extract
1⁄4 teaspoon
1⁄2 loaf
day-old French bread, torn into rough pieces
1⁄2 cup
chopped toasted macadamia nuts
1⁄4 cup
unsalted butter, melted
whipped cream, for serving


To make the Caramel Sauce:

1. Place a pot on the stove top. Bring the water and 1 cup sugar to a boil over medium-high heat until amber colored. Then, remove the pot from the heat and let cool briefly.

2. Carefully whisk the butter and cream into the caramel. Then, add the salt and vanilla and stir.

To make the Bread Pudding:

1. Place a large pan on the stove top. Add the cream and milk and bring to a bare simmer over low heat.

2. Remove the saucepan from the heat and add the chocolate chips. Leave the saucepan undisturbed for 1–2 mins. and then whisk until the chocolate is completely melted.

3. Combine the eggs, vanilla, salt, and ⅓ cup sugar in a large bowl and whisk. Add the chocolate mixture and stir until incorporated. Soak the bread and macadamia nuts in the mixture for 15 mins.

4. Butter a 1.5-qt. round baking dish with the melted butter. Spoon the mixture into the dish and drizzle the remaining butter over the mixture.

5. Slide the Pizza Rack into Shelf Position 5. Tightly cover the dish with foil and place the dish on the Pizza Rack.

6. Select the Bake setting. Set the cooking temperature to 335° F/168° C and set the cooking time to 1 hr. Press the Start Button to begin the cooking cycle. When the cooking timer has 15 mins. remaining, uncover the bread pudding.

7. When the pudding is done cooking, remove the dish. Cool the bread pudding briefly and then serve in small bowls. Drizzle the caramel sauce over the pudding and top with a dollop of whipped cream.