White Chocolate Bread Pudding

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Preparation time: 30 mins plus standing
Cooking time: 55 mins

Difficulty: Easy - for beginners
Serves: 12 servings


•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
•2/3 cup heavy whipping cream
•2 tablespoons butter
•8 ounces white baking chocolate, chopped


•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.
• 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.
• 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.
• 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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