White Chocolate Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding. Ingredients:
16 slices cinnamon bread, crusts removed, cubed |
1 cup dried cranberries |
3/4 cup white baking chips |
3/4 cup chopped pecans |
1/4 cup butter, melted |
6 eggs, lightly beaten |
4 cups 2% milk |
3/4 cup plus 1 tablespoon sugar, divided |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
sauce: |
2/3 cup heavy whipping cream |
2 tablespoons butter |
8 ounces white baking chocolate, chopped |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter.
2. In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes.
3. Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.
4. In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding. Yield: 12 servings (1-1/2 cups sauce).
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