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White Chocolate Bread Pudding Recipe

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This recipe for White Chocolate Bread Pudding, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Lundberg
Added: Sunday, June 1, 2008


16 slices cinnamon bread, crusts removed and cubed
1 c. dried cranberries
3/4 c. vanilla or white chips
3/4 c. chopped pecans
1/4 c. butter, melted
6 eggs
4 c. milk
3/4 c. plus 1 tbsp. sugar, divided
1 tsp. vanilla extract
1/4 tsp, ground cinnamon
1/4 tsp. ground allspice

2/3 c. heavy whipping cream
2 tbsp. butter
8 sq. (1-oz. each) white baking chocolate, chopped

In a greased 13 X 9 X 2 -inch baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk, 3/4 c. sugar, vanilla, cinnamon and allspice; pour over bread mixture. Let stand for 15-30 min..
Sprinkle with remaining sugar. Bake, uncovered, at 375 for 55-65 min. 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 min.; whisk until smooth. serve with warm bread pudding. Yield: 12 servings (1 1/2 c. sauce).




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