Cranberry White Chocolate Bread Pudding
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.
6
Servings 6
Ingredients:
- 2 tbsp Prairie Farms 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 Prairie Farms Whole Vitamin D Milk
- 2 cups Prairie Farms Half & Half
- 1 tbsp vanilla
- 11-oz can cranberry jelly
- 2 tbsp orange marmalade
- 1 tbsp balsamic vinegar
Directions:
- Grease 4" crocks with butter. Place crocks in large cake pan and pour water into pan so there is 1" of water surrounding crocks.
- Tear bread into bite-sized pieces and place on cookie sheet. Allow bread to dry out for 1 hour or longer. Bread should feel toasted. Divide bread between crocks.
- Combine sugar, cinnamon, nutmeg and ginger. Spoon mixture into crocks over bread.
- Divide cranberries and white chocolate between crocks.
- In 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:Place jelly in small sauce pan over medium heat and add marmalade. Bring to boil and simmer for 2 or 3 minutes. Remove from heat and add vinegar.
- To serve: Pour sauce over warm bread pudding.