White Chocolate Cranberry Bread Pudding
Servings 12 people
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.
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 9x13-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.
Nutrition
Calories: 479kcal | Carbohydrates: 51g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 272mg | Potassium: 165mg | Fiber: 1g | Sugar: 35g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 6mg
Find it online: www.sugarandsoul.co/cranberry-bread-pudding/