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.
Servings 6 people
Calories 443kcal
Ingredients
For the bread pudding:
- 1 cup heavy cream
- 1 cup milk
- 4 eggs slightly beaten
- 3/4 cup plus 2 tablespoons granulated sugar divided
- 1 12 oz. bag white chocolate chips
- 3/4 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
- 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks slightly 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.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 225mg | Fiber: 2g | Sugar: 31g