CRANBERRY-ORANGE BREAD PUDDING

Cranberry-Orange Bread Pudding image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

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1 cup chopped pecans
3 1/2 cups half-and-half
1 cup sugar
1/4 cup butter, melted
4 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla
1 loaf (12 oz) French bread, cut into 1-inch cubes
1 cup sweetened dried cranberries
2 oz white chocolate baking bars or squares, chopped
Frozen (thawed) whipped topping, if desired
Additional grated orange peel, if desired

Steps:

Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
In large bowl, beat half-and-half, sugar, melted butter, eggs, 1 teaspoon orange peel and the vanilla with whisk. Stir in bread cubes, cranberries and toasted pecans. Let stand 10 minutes.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour bread mixture into baking dish. Bake 40 to 45 minutes or until set.
In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Drizzle over bread pudding. Garnish with whipped topping and additional orange peel. Serve warm.

Nutrition Facts : Calories 420, Carbohydrate 48 g, Fat 4 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg