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Bread Pudding with White Chocolate Sauce

 Bread Pudding with White Chocolate Sauce
A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding.
12 ServingsPrep: 30 min. + standing Bake: 55 min.

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 McCormick® Pure 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

  • 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.

2 of 2

Bread Pudding with White Chocolate Sauce (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 piece) equals 495 calories, 29 g fat (13 g saturated fat), 153 mg cholesterol, 300 mg sodium, 54 g carbohydrate, 4 g fiber, 12 g protein.