Cranberry White Chocolate Bread Pudding with Rum Crème Anglaise
Cranberry White Chocolate Bread Pudding is over the top delicious with cranberries and white chocolate chips and drizzled with warm rum creme anglaise sauce.
Course Desserts
Cuisine American
Prep Time 12 hourshours
Cook Time 1 hourhour
Total Time 13 hourshours
Servings 6people
Calories 443kcal
Author Lisa B.
Ingredients
For the bread pudding:
1cupheavy cream
1cupmilk
4eggsslightly beaten
3/4cupplus 2 tablespoons granulated sugardivided
112 oz. bag white chocolate chips
3/4cupwhole cranberry saucenot the jellied kind
10cupstorn crusty breadFrench bread works well
For the rum crème anglaise:
2cupsheavy cream
3/4cupsgranulated sugar
1teaspoonvanilla extract
2egg yolksslightly beaten
Rum or rum extract
Instructions
For the bread pudding:
Combine all the ingredients except the bread in a large mixing bowl. Whisk together thoroughly. Add bread and mix until bread is moist. Allow bread to soak for 1 hour, or up to 12 hours.
Preheat oven to 350 degrees.
Coat an 8 x 8 x 2 baking dish with non-stick cooking spray. Pour bread mixture into the pan. Sprinkle with the remaining 2 tablespoons of sugar. Bake for 1 -1 ½ hours until bread is golden on top and bread pudding is not water in the center.
Top with rum crème anglaise sauce.
For the rum crème anglaise:
Combine all ingredients except the egg yolks in a medium saucepan. Bring to a simmer. Cook until mixture reached 145 degrees when measure with a candy thermometer. Remove from heat.
Break egg yolks into a medium mixing bowl. SLOWLY whisk half of the hot crème mixture into the egg yolks, whisking constantly. Once eggs have been tempered, add the remaining crème mixture. Set crème anglaise aside to cool. Mixture will thicken as it cools.
Add rum or rum extract to taste.
Notes
Recipe can be doubled. If doubling, use a 9 x 13 x 2 baking dish.