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Ingredients
| white chocolate: 6 bars (coarsely chopped) |
| whole milk: 3 cups |
| French bread: 6 oz (cubed 1 inch) |
| eggs: 2 |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1 tsp |
| vanilla extract: 1 tsp |
| raspberries: 10 oz (thawed & for make Sauce) |
| cranberry juice cocktail concentrate: 3/4 cup |
| granulated sugar: 2 Tbl |
| cornstarch: 2 Tbl |
White Chocolate Bread Pudding with Red Berry Sauce
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
55 min -
Servings
8 serving(s)
Tags
- Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
- In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
- Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
- Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
- Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.