White Chocolate Bread Pudding with Red Berry Sauce

(2)
  1 reviews
  • 30 min prep time
  • 1 hr 55 min total time
  • 11 ingredients
  • 8 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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