Chocolate Cranberry Bread Pudding

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  • 30|min prep time
  • 1|hr|30|min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 3 Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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