White Chocolate Bread Pudding with Red Berry Sauce

Prep 30 min
Total 1 hr 55 min
Ingredients 11
Servings 8

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

By Betty Crocker Kitchens

Updated November 18, 2009

Ingredients

Bread Pudding

box (6 oz) white chocolate baking bar (6 bars), coarsely chopped

cups milk

cups cubed (1-inch) French bread (about 6 oz)

eggs

1/4

cup sugar

teaspoon ground cinnamon

teaspoon vanilla

Sauce

package (10 oz) frozen sweetened raspberries in syrup, thawed

3/4

cup cranberry juice cocktail

tablespoons sugar

tablespoons cornstarch

Steps

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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

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.