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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Billie Lundberg


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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