White Chocolate Cranberry Bread Pudding

Photo by Lindsey A. Miller

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16 servings

  • 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.
  • From Veronica Mathieu of Serpas True Food in Atlanta, GA

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