Bread Pudding with White Chocolate Sauce Recipe

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Bread Pudding with White Chocolate Sauce Recipe
Bread Pudding with White Chocolate Sauce Recipe photo by Taste of Home
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Bread Pudding with White Chocolate Sauce Recipe

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A delectable white chocolate sauce is the crowning touch on servings of this comforting cinnamon bread pudding.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
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).
Originally published as White Chocolate Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p131

Nutritional Facts

1 piece: 495 calories, 29g fat (13g saturated fat), 153mg cholesterol, 300mg sodium, 54g carbohydrate (31g sugars, 4g fiber), 12g protein.

  • 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
  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).
Originally published as White Chocolate Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p131

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MY REVIEW
gingere47 User ID: 3448028 149340
Reviewed Sep. 6, 2013

"I was so disappointed with this recipe. I followed the directions perfectly and it came out dry, dry, dry."

MY REVIEW
[email protected] User ID: 2127591 163168
Reviewed Mar. 23, 2010

"I have made this bread pudding several times and it is a real hit every time. It is elegant and very tasty but so simple to make! I am able to get a cinnamon egg bread in our grocery store bakery and it makes this recipe terrific."

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