Chocolate Cranberry Bread Pudding

Warm and comforting, this classic dessert is easy to make…and wait’ll you taste the bourbon sauce!

(1)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 12
 

Ingredients

Bread Pudding

8
oz day old French bread, cut into 1/2-inch cubes (5 to 6 cups)
1
cup sweetened dried cranberries
4
eggs
1 1/4
cups packed brown sugar
1/2
cup unsweetened baking cocoa
3
cups half-and-half

Sauce

1/2
cup granulated sugar
2
tablespoons butter
1
cup white vanilla baking chips
1
cup whipping cream
2
tablespoons bourbon or 1 teaspoon vanilla extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
  • 2 In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
  • 3 Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
  • 4 In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.
  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
  • 2 In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
  • 3 Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
  • 4 In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.

EXPERT TIPS

toggle

Expert Tips

Garnish each serving with a dollop of sweetened whipped cream and a few cranberries cut in half.

For a slightly different chocolate flavor in the sauce, substitute semisweet for the white baking chips.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
120mg
120%;
Sodium
230mg
230%;
Total Carbohydrate
66g
66%
(Dietary Fiber
2g
2%
  Sugars
53g
53%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.