White pudding, or boudin blanc, is a European sausage made with white meat from poultry, veal, pork or rabbit, mixed with veal or pork fat, plus cream, milk, eggs, flour, breadcrumbs or even truffles. It is then loaded into an intestine case and poached, fried, or baked. Unlike black pudding, it is bloodless.

The boudin blanc is a French Christmas tradition dating back to the Middle Ages, and recipes vary from the chicken-based boudin à la Richelieu to the meatless year-round boudin blanc from Le Havre, made with pork fat, milk, eggs, bread and rice flour. The Spanish make boudin blanc with pork, tripe and pine nuts; health-oblivious Scottish chip shops batter and fry it; and the Irish add toasted oatmeal, lard and cloves, and eat it for breakfast.