White Chocolate Cranberry Bread Pudding
There are desserts that comfort you, and there are desserts that make you stop mid-bite to savor every single flavor. This White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise is a holiday favorite that manages to do both.
A few years ago, I was asked to cover a local bread pudding competition for one of the magazines I write for here in Jackson. The proceeds went to charity, and after the event, I interviewed the winning chef — Andy Cook. Andy was gracious enough to share his recipe with me.
Like most professional chefs, Andy’s original recipe was designed for a crowd and written in loose “a little of this, a little of that” fashion. After some careful testing (and a few rounds of leftovers we didn’t mind eating), I scaled it down for the home kitchen. The result is decadent, balanced, and absolutely irresistible.
If you are interested in a bread pudding recipe with a tropical twist, check out Pina Colada Pineapple Bread Pudding with Homemade Rum Sauce.
“Love this recipe. Thank you.”
-Dees
Recipe at a glance
- Festive flavors – Sweet white chocolate and tart cranberry.
- Warm and cozy – Classic comfort dessert.
- Make ahead – Soak the bread overnight.
- Elegant finish – Rum crème anglaise makes it special.
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Jump to:
- Recipe at a glance
- Ingredients you will need
- Substitutions and Variations
- How to make White Chocolate Cranberry Bread Pudding
- How to make Rum Crème Anglaise
- Serving Suggestions
- Storage, Freezing, and Reheating Instructions
- Cranberry Bread Pudding FAQ’s
- More holiday dessert recipes
- White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise
Ingredients you will need
This delicious bread pudding is warm and rich, yet the white chocolate and tart cranberries give it a festive, elegant twist. To make this bread pudding recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Heavy cream – Adds richness and creates that signature custardy texture that makes bread pudding so indulgent.
- Milk – Lightens the cream base just enough to keep the pudding from feeling too heavy.
- Eggs – Act as the binder, helping the custard set while keeping it soft and silky.
- Granulated sugar – Sweetens the custard and gives the pudding its golden, caramelized top.
- White chocolate chips – Melt into the custard, adding creamy sweetness and a touch of luxury.
- Whole cranberry sauce – Provides tart bursts of flavor that balance the white chocolate’s sweetness. Check out this post for homemade Bourbon Cranberry Sauce.
- Crusty bread (French bread) – Cubed bread base of the pudding; its sturdy texture soaks up the custard without turning mushy.
- Rum (or rum extract) – Infuses the crème anglaise with warmth and depth; use extract for an alcohol-free option.
- Vanilla extract – Enhances the custard’s flavor and complements the rum beautifully.
- Egg yolks (for the crème anglaise) – Give the sauce its signature smooth, velvety consistency.
Substitutions and Variations
- Bread options: Swap French bread for brioche, challah, or croissants for a softer, richer texture.
- Chocolate twist: Replace white chocolate chips with dark or milk chocolate for a deeper flavor.
- Fruit variations: Substitute cranberry sauce with raspberry preserves, cherry pie filling, or diced apples for a seasonal twist.
- Boozy flair: Swap the rum for bourbon, amaretto, or orange liqueur for a unique twist.
- Non-alcoholic option: Replace rum with rum extract, vanilla extract, or almond extract to keep it family-friendly.
- Citrus touch: Add a bit of orange zest to the custard or crème anglaise to brighten the flavors.
- Nutty finish: Sprinkle toasted pecans, walnuts, or almonds over the top before baking for extra crunch.
- Make it festive: Stir in dried cranberries or candied orange peel for a holiday-ready version.
How to make White Chocolate Cranberry Bread Pudding
Step 1: In a large mixing bowl, whisk together the cream, milk, eggs, ¾ cup sugar, white chocolate chips, and cranberry sauce until smooth and combined.
Step 2: Add the torn bread cubes and stir until the bread is completely moistened by the egg mixture. Cover and let soak for at least 1 hour or up to 12 hours in the refrigerator.
Step 3: Preheat oven to 350°F. Coat an 9x13x2-inch baking dish with nonstick cooking spray.
Step 4: Pour the bread mixture into the greased baking dish and sprinkle the remaining 2 tablespoons of sugar over the top.
Step 5: Bake for 1 to 1½ hours, or until the top is golden brown and the center is just set (not watery).
Pro tip: If the top starts to brown too quickly, cover with aluminum foil for the duration.
How to make Rum Crème Anglaise
Step 1: Combine everything except the egg yolks and rum in a medium saucepan. Heat over medium-low heat until the mixture reaches 145°F on a candy thermometer, then remove the pan from the heat.
Step 2: In a small bowl, whisk together the egg yolks until smooth and pale.
Step 3: Slowly whisk ½ cup of the warm cream into the yolks to temper them.
Step 4: Pour the tempered yolks into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 170–175°F).
Step 6: Remove from heat and stir in the rum (or rum extract). Strain through a fine-mesh sieve. Serve warm over the top of the bread pudding or chill for later use.
Serving Suggestions
Serve this bread pudding slightly warm, drizzled generously with the rum crème anglaise and a dollop of homemade whipped cream. For an extra flourish, top the warm pudding with white chocolate curls or sugared cranberries. It’s a show stopping dessert for Christmas dinner, a cozy winter gathering, or just a night when you want something truly special.
If you want a festive cocktail to wash it down, try pairing this with Cranberry Spiced Apple Cider.
Storage, Freezing, and Reheating Instructions
- Storage: Store the bread pudding covered for up to 4 days.
- Freezing: Freeze the bread pudding for up to 3 months; thaw overnight before reheating.
- Reheating: Microwave the bread pudding for 20–30 seconds or warm in a 300°F oven.
- Sauce: Store the sauce in an airtight container in the fridge for 3 days; reheat gently over low heat. Do not freeze.
Cranberry Bread Pudding FAQ’s
Yes! You can assemble the pudding and let it soak in the refrigerator for up to 12 hours before baking. This actually deepens the flavor and gives the bread more time to absorb the custard.
You can, but the texture and sweetness will change. If using tart fresh cranberries, cook them down with a little sugar and water first to create a sauce-like consistency.
If it starts to curdle (you’ll see small bits of cooked egg), remove it from the heat immediately and whisk vigorously. You can also blend it with an immersion blender or run it through a fine-mesh sieve to smooth it out.
Yes! It can be made up to 3 days in advance and stored in the refrigerator. Reheat gently over low heat before serving, or serve it cold—it’s delicious either way.
If your sauce turns out too thin, return it to low heat and cook it a little longer while stirring constantly. Don’t raise the heat—it thickens slowly but surely around 170–175°F.
Tried This Recipe? Let Me Know!
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If you made Cranberry Bread Pudding, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise
Ingredients
For the bread pudding:
- 1 cup heavy cream
- 1 cup milk
- 4 eggs slightly beaten
- ¾ cup plus 2 tablespoons granulated sugar divided
- 1 12 oz. bag white chocolate chips
- ¾ cup whole cranberry sauce not the jellied kind
- 10 cups torn crusty bread French bread works well
For the rum crème anglaise:
- 2 cups heavy cream
- ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks slightly beaten
- 1-2 tablespoons Rum or rum extract to taste
Instructions
For the bread pudding:
- Whisk together the heavy cream, milk, eggs, ¾ cup of the sugar, white chocolate chips, and cranberry sauce in a large mixing bowl.
- Add the cubed bread and mix until the bread is moist. Allow the bread to soak in the refrigerator for 1 hour, or up to 12 hours.
- Preheat oven to 350 degrees.
- Coat an 9 x 13 x 2-inch baking dish with non-stick cooking spray.
- Spread the bread mixture into the pan. Sprinkle the remaining 2 tablespoons of sugar over the top.
- Bake for 1 -1 ½ hours until the bread is golden on top and the bread pudding is not watery in the center.
For the rum crème anglaise:
- Combine the heavy cream, sugar, and vanilla extract in a medium saucepan. Bring to a simmer. Cook until the mixture reaches 145 degrees when measured with a candy thermometer. Remove the saucepan from the heat.
- Whisk the egg yolks in a medium mixing bowl. SLOWLY add half of the hot crème mixture into the egg yolks, whisking constantly. Once eggs have been tempered, add the egg mixture back into the saucepan
- Cook the sauce over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 170–175°F). Remove the pan from the heat.
- Add the rum or rum extract to taste.
- Strain the creme anglaise through a fine mesh sieve to remove any solids.
- Set the crème anglaise aside to cool. The sauce will thicken as it cools.
Notes
- Make Ahead: You can prepare the bread pudding mixture up to 12 hours in advance. Cover and refrigerate until ready to bake. Let it sit at room temperature for about 30 minutes before baking.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Reheating: Warm individual portions in the microwave for 30–45 seconds, or reheat the whole dish in a 300°F oven for about 15–20 minutes.
- Crème Anglaise Storage: Keep the sauce in a sealed container in the refrigerator for up to 5 days. Stir before serving.
- Freezing: Bread pudding can be frozen (without the sauce) for up to 2 months. Thaw overnight in the fridge, then warm before serving.
- Serving Tip: For the ultimate presentation, drizzle the warm bread pudding with rum crème anglaise and garnish with a few fresh cranberries or white chocolate shavings.
The recipe says, “Add rum or rum extract to taste.” Your preference. Start with a teaspoon and add more if you like more of a rum flavor.
How much rum extract should I add?