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White Chocolate Cranberry Bread Pudding



16 eggs

2 cups granulated sugar plus more for sprinkling

1½ tablespoons cinnamon plus more for sprinkling

2 quarts half & half

4 tablespoons vanilla extract

6 loaves French Bread (6 inches long each) cut into 2-inch cubes

8 ounces white chocolate, roughly chopped

10 ounces craisins


  1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, sugar, and cinnamon. Whisk in half & half and vanilla extract.
  2. Fold in cubed French bread, white chocolate, and craisins. Let soak at room temperature approximately 45 minutes.
  3. Butter a 9″ x 13″ baking dish, sprinkle with additional cinnamon and sugar. Pour in bread pudding mixture, cover with a piece of buttered parchment directly on top of bread pudding, and cover this with foil.  Bake in a water bath for 1 hour.
  4. Remove foil and parchment paper and bake for an additional 15 minutes or until golden brown. Cool slightly before serving. Any leftovers can be refrigerated and rewarmed later.
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