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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.

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