«︎ Back to Recipes

Dessert

Cranberry-White Chocolate Bread Pudding with a Balsamic Cranberry-Orange Sauce

Bread pudding can be traced all the way back to the early 11th century, and was created as a way to use up stale bread instead of throwing it away. Today, it's still one of the most heart-warming, passed-down desserts you can serve, especially around the holidays. If you want to give this traditional dish a creative flair, try our Cranberry-White Chocolate Bread Pudding with a Balsamic Cranberry-Orange Sauce. The flavors of the season burst through every bite! To make    toast some sweet egg bread or rolls, then place small pieces into individual crocks. A mix of cinnamon, nutmeg and ginger goes on next, followed by the dried cranberries and white chocolate. Eggs, Smith's Milk and Smith's Half & Half are the rich and creamy liquids the spiced bread mixture will absorb. Let all of this goodness set, then bake until golden brown. The sauce that goes on the Cranberry-White Chocolate Bread Pudding adds a final layer of glory, made with cranberry jelly, orange marmalade and balsamic vinegar for the win. 

How to Make

INGREDIENTS

  • 2 tbsp butter
  • 12-oz package sweet egg bread or rolls
  • 1/2 cup sugar
  • 2 tsps cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 4 oz white chocolate, chopped
  • 1/2 cup dried cranberries
  • 2 eggs
  • 1 cup Smith's Milk
  • 2 cups Smith's Half & Half
  • 1 tbsp vanilla
  • 11-oz can cranberry jelly
  • 2 tbsp orange marmalade
  • 1 tbsp balsamic vinegar

DIRECTIONS

  1. Grease 4" crocks with butter. Place crocks in large cake pan and pour water into pan so there is 1" of water surrounding crocks.
  2. Tear bread into bite-sized pieces and place on a cookie sheet. Allow bread to dry out for 1 hour or longer. Bread should feel toasted. Divide bread between crocks.
  3. Combine sugar, cinnamon, nutmeg and ginger. Spoon mixture into crocks over the bread.
  4. Divide cranberries and white chocolate between crocks.
  5. In a large bowl, combine eggs and milk. Divide mixture between crocks and toss slightly. Pour half & half into crocks and press down on bread it is absorbed. Allow mixture to set for 20 minutes and then bake at 375 F for 45 to 50 minutes. Cover tops of crocks if they start to get too browned.

Sauce:

  1. Place jelly in small sauce pan over medium heat and add marmalade. Bring to a boil and simmer for 2 or 3 minutes. Remove from heat and add vinegar.
  2. To serve: Pour sauce over warm bread pudding.

Reviews

No reviews have been submitted