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Bread Pudding With White Chocolate Sauce Exps Frbz22 35897 Md 03 11 4b

White Chocolate Bread Pudding

TOTAL TIME: Prep: 30 min. + standing Bake: 55 min. YIELD: 12 servings (1-1/2 cups sauce).
A delectable sauce is the crowning touch on servings of this comforting white chocolate bread pudding. —Kathy Rundle, Fond du Lac, Wisconsin

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 large 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. Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, baking 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 15-30 minutes.
  • 3. Sprinkle with remaining sugar. Bake, uncovered, until a knife inserted in the center comes out clean, 55-65 minutes. 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.

Nutrition Facts

1 piece with 2 tablespoons sauce: 495 calories, 29g fat (13g saturated fat), 153mg cholesterol, 300mg sodium, 54g carbohydrate (31g sugars, 4g fiber), 12g protein.

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