WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE

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White Chocolate Bread Pudding with Red Berry Sauce image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 11

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
1 package (10 oz) frozen sweetened raspberries in syrup, thawed
3/4 cup cranberry juice cocktail
2 tablespoons sugar
2 tablespoons cornstarch

Steps:

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

Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g

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