This White Chocolate Cranberry Bread Pudding makes the perfect Christmas morning breakfast. Studded with fresh cranberries and white chocolate chips and drizzled with a vanilla glaze, this recipe will delight the whole family.
Bread Pudding is one of those recipes that you either love or hate. We are on the love side, especially when it comes to this White Chocolate Cranberry Bread Pudding Recipe!
Bread Pudding is one of those recipes that you can enjoy pretty much any time of day, morning, brunch, or for dessert and they can be eaten warmed or cooled, whatever the person’s preference is.
You can also enjoy it with or without a sauce, but when it comes to bread pudding, personally I love a good sauce, it just makes it a little extra and gives it a nice flavor.
WHY THIS RECIPE WORKS
- This makes a large helping that will serve a bunch of people!
- You can serve this warmed or cooled.
- With easy to find ingredients this recipe is easy to put together.
- You can use any type of bread that you like!
BREAD PUDDING INGREDIENTS
I’ve noticed that sometimes people feel daunted by making bread pudding, that it is hard recipe to make, but really it’s very very easy.
Basic Bread Pudding doesn’t contain many ingredients. For this recipe though you will need bread, heavy cream, milk, granulated sugar, eggs, extracts, cinnamon, cranberries and white chocolate chips.
Still very easy ingredients, just a few more than a basic recipe because we are making a even more delicious holiday version!
HOW TO MAKE CRANBERRY BREAD PUDDING
Preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Then begin preparing your ingredients:
- Cut the bread into 1-inch squares and add to a large mixing bowl.
- Add in the cranberries and white chocolate chips and stir to combine, set aside.
- In a separate large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, almond extract, and cinnamon until combined.
- Pour the egg mixture over the bread and stir gently to coat, let soak for about 20 minutes.
- Spread bread mixture into a baking dish and bake until the center is set.
- Once the pudding is done baking, prepare the glaze and pour over the whole pan or individual slices once plated. Top with sugared cranberries if desired.
You really can’t get much easier than that! Minimal dishes and prep work are required, so that is one amazing thing about this recipe!
What Bread To Use For Bread Pudding
Any bread is good for bread pudding and we have used several in the past. For this particular recipe, we used Texas Toast. Other varieties you can use are Brioche, Challah, French Bread, etc.
You can really use whatever you can get your hands on. Just make sure you use the right amount (16oz.) of bread for the recipe itself to work.
How To Serve:
You can top this Cranberry Bread Pudding with a variety of sauces. I have added a basic vanilla sauce in the recipe card that you like to use, but a white chocolate sauce would be amazing as well.
How To Store:
Bread Pudding is best stored in the refrigerator. We keep it in the baking dish and then cover it with some foil or plastic wrap and it should keep for up to 5 days. With or without the sauce.
You can also freeze this recipe, bake and cool as directed (I would recommend using either a freezer-safe baking dish or a disposable foil one). You can freeze it for up to 3 months.
RECIPE NOTE: Do not make the sauce until you’re ready to serve it after thawing.
To defrost, remove from the freezer and let thaw in the refrigerator overnight, you can reheat in your oven at the lowest setting if you want it served warm. You then can also make your sauce to serve it with at this time.
OTHER HOLIDAY BRUNCH RECIPES:
- Eggnog French Toast – Delicious french bread dunked in an eggnog and rum mixture and cooked until golden.
- Sugar Cookie Pancakes – Fluffy pancakes spiked with sugar cookie creamer and topped with even more sugar cookies.
- Cranberry Orange Scones – A delicious handheld treat that has dried cranberries, orange juice, and zest.
- Christmas Punch – Full of holiday fruit and juices this drink can be alcoholic or not.
Cranberry Bread Pudding
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White Chocolate Cranberry Bread Pudding
Ingredients
Bread Pudding
- 16 ounces Texas toast you can also use French bread, brioche or challah
- 1 cup fresh cranberries
- 1 cup white chocolate chips
- 1½ cup whole milk
- 1½ cup heavy cream
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1½ teaspoon ground cinnamon
Glaze
- 1½ tablespoon unsalted butter
- 1 cup whole milk
- 1½ tablespoon cornstarch
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Bread Pudding
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray, set aside.
- Cut the bread into 1"-2" squares and add to a large mixing bowl.
- Add the cranberries and white chocolate chips to the bowl with the bread and stir to combine, set aside.
- In a separate large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, almond extract, and cinnamon until combined.
- Pour the mixture over the bread and stir gently to coat. Let soak for about 20 minutes.
- Spread bread mixture into the prepared baking dish and bake for 50 to 60 minutes until the center is set.
Glaze
- To make the glaze, melt your butter in a saucepan on medium-high and stir in the milk.
- In a small bowl, whisk together the sugar and cornstarch then add to the milk mixture.
- Reduce heat slightly and stir until your sauce begins to thicken.
- Once thickened add in the vanilla and almond extracts and stir to combine.
- Pour over your bread pudding all at once or individual slices and serve.
Notes
- Any bread is good for bread pudding and we have used several in the past. For this particular recipe, we used Texas Toast. Other varieties you can use are Brioche, Challah, French Bread, etc. You can really use whatever you can get your hands on. Just make sure you use the right amount (16oz.) of bread for the recipe itself to work.
- You can top it with a variety of sauces, we have a basic vanilla sauce in the recipe card that you like to use, but a white chocolate sauce would be amazing as well.
- Bread Pudding is best stored in the refrigerator. We keep it in the baking dish and then cover it with some foil or plastic wrap and it should keep for up to 5 days. With or without the sauce. You can also freeze this recipe, bake and cool as directed (I would recommend using either a freezer-safe baking dish or a disposable foil one). You can freeze it for up to 3 months.
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