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White Chocolate Bread Pudding with Red Berry Sauce

Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries.

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  • prep time 30 min
  • total time 1 hr 55 min
  • ingredients 11
  • servings 8
 

Ingredients

Bread Pudding

1
box (6 oz) white chocolate baking bar (6 bars), coarsely chopped
3
cups milk
6
cups cubed (1-inch) French bread (about 6 oz)
2
eggs
1/4
cup sugar
1
teaspoon ground cinnamon
1
teaspoon vanilla

Sauce

1
package (10 oz) frozen sweetened raspberries in syrup, thawed
3/4
cup cranberry juice cocktail
2
tablespoons sugar
2
tablespoons cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
  • 3 Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
  • 4 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.
  • 5 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.
  • 1 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.
  • 2 In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
  • 3 Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
  • 4 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.
  • 5 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.

EXPERT TIPS

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Expert Tips

White chocolate is sensitive to heat and can scorch and clump easily when melted. By melting the white chocolate with milk, scorching and clumping are prevented.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
65mg
65%;
Sodium
240mg
240%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
38g
38%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
18%;
Iron
8%;
Exchanges:
3 Starch; 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.