Cranberry White Chocolate Bread Pudding

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This one's my secret weapon when I have leftover brioche or challah bread. The tart cranberries cut through the sweetness of white chocolate perfectly, and when you serve it warm with vanilla bean ice cream? Pure heaven! It's like a big, warm hug in dessert form – exactly what we need on cold December nights.

This is your can't-mess-it-up dessert! Seriously, if you can make French toast, you can make this. It's basically just mixing ingredients in a bowl and popping it in the oven. Perfect for beginners or when you're juggling multiple holiday dishes.

Difficulty Level: Easy (1/5)
Prep Time: 20 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Equipment Needed

• 9x13 inch baking dish

• Large mixing bowl

• Measuring cups and spoons

• Whisk

• Rubber spatula

• Aluminum foil

Ingredients

For the Pudding

• 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes

• 2 cups fresh or frozen cranberries

• 8 ounces white chocolate chips

• 6 large eggs

• 3 cups whole milk

• 1 cup heavy cream

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• ¼ teaspoon salt

For the Sauce

• 1 cup white chocolate chips

• ½ cup heavy cream

• Pinch of salt

Instructions

Prepare the Pudding

1. Preheat oven to 350°F (175°C). Grease baking dish.

2. Spread bread cubes in prepared dish.

3. Sprinkle cranberries and white chocolate chips over bread.

4. In a large bowl, whisk eggs until well beaten.

5. Add milk, cream, sugar, extracts, and salt. Whisk until combined.

6. Pour mixture evenly over bread. Press bread down gently to soak.

7. Let stand 15 minutes, occasionally pressing bread to soak.

Baking

1. Cover with foil and bake for 30 minutes.

2. Remove foil and bake 15-20 minutes more until golden and set.

3. Let cool 15 minutes before serving.

Make the Sauce

1. Place white chocolate chips in a bowl.

2. Heat cream until just simmering.

3. Pour over chocolate, let stand 2 minutes.

4. Stir until smooth, add salt.

5. Serve warm over pudding.

Pro Tips

• Day-old bread works best

• Don't skip the soaking time

• Test doneness by inserting a knife - should come out clean

• Can be assembled night before and baked morning of

Variations

• Add orange zest to the custard

• Use dried cranberries soaked in orange juice

• Substitute brioche with panettone

• Add toasted pecans or macadamia nuts

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