White Chocolate Bread Pudding
Recipe Submitted by the Nana's House Bed And Breakfast
16 Slices cinnamon bread, cubed
1 cup dried cranberries
3/4 cup vanilla or white chocolate chips
3/4 cup chopped pecans
1/4 cup butter, melted
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2/3 cup heavy whipping cream
2 tablespoons butter
8 squares (1 ounce each) white baking chocolate, chopped
In a greased 13 in. x 9 in. x 2 in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice; pour over bread mixture. Let stand for 15-30 minutes.
Sprinkle with remaining sugar. Bake, uncovered at 375 degrees F. for 55-65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.
In a small saucepan, bring cream and butter to boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.
Yield: 12 servinjgs (1-1/2 cups sauce)