white chocolate cranberry bread pudding

By • November 8, 2010 • 3 Comments



Author Notes: This began years ago as a misreading of Nora Ephron's bread pudding recipe in "Heartburn." I initially used sweetened condensed milk instead of evaporated milk, and it was still the "carmelized mush" she described. Over the years I changed ingredients, proportions, and cooking time and experimented with fruits and chocolates, finally settling on cranberries and white chocolate. My friend Alison came over today to taste test my last of four tries at a perfectly balanced holiday bread pudding and we agreed, as we sank into a diabetic coma, this was the best. MarthaLynn

Serves 8-10

  • 1 1/2 cup butter
  • 1 cup sugar
  • 1 can of sweetened condensed milk
  • 2 tablespoons nutmeg
  • 1 tablespoon vanilla
  • 2 cups fresh cranberries
  • 3.5 ounces white chocolate bar, broken into pieces
  • 1-1 1/2 large loaf of stale, crusty bread
  1. Melt butter in and pour into large mixing bowl.
  2. Add next 4 ingredients and mix well by hand.
  3. Add thawed or fresh cranberries and stir gently until mixed.
  4. Tear up stale bread into 2" pieces, enough to fill 3-quart covered casserole .
  5. Add bread to mixing bowl and stir.
  6. Pour mixture into buttered 3-quart covered casserole. Leave at least 2" space to the top as butter will bubble.
  7. Bake with cover on at 350 degrees for 90 minutes.
  8. Remove cover and stir in white chocolate pieces. Return to the oven for another 10 minutes, uncovered.
  9. Serve warm.
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Tags: Easy, Holidays, serves a crowd, sweet, travels well

Comments (3) Questions (0)

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Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

Just put the pudding in the oven. Is the 2 T. nutmeg a typo? I used about half a teaspoon.

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over 3 years ago MSD

This looks incredible. I can't wait for Thanksgiving so I can try it!!

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over 3 years ago anita_rosen

Wow - this is a decadent desert. I love bread pudding and this one is interesting but not difficult to make.