Cranberry White Chocolate Bread Pudding

Cranberry White Chocolate Bread Pudding

By Thrive Life · 16 servings

20m prep time
30m cook time
Thrive Cranberries make this dessert a perfect holiday treat! by Todd Leonard CEC
Print recipe


  • 8 Small Croissants, Cubed
  • 1/2 THRIVE Country White Dough Mix - Baked Loaf, Cubed
  • 1/2 C THRIVE Instant Milk
  • 2 C Water (mix with milk powder)
  • 2 C Heavy Cream
  • 1 Tbsp Pure Vanilla Powder - Spice Can
  • 1 C Cane Sugar
  • 1/2 tsp Iodized Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Almond Extract
  • 3/4 C THRIVE Scrambled Egg Mix
  • 1 C Water (mix with eggs)
  • 1 C White Chocolate Chips
  • 3/4 C THRIVE Cranberries
  • 1/2 C Brown Sugar


  1. Dice bread and croissants and set aside.
  2. Add instant milk with water, cream, vanilla, can sugar, salt, cinnamon, and almond extract to a sauce pot and bring up to a simmer.
  3. Mix eggs and water until well incorporated.
  4. Temper eggs by adding hot cream and milk mixture to eggs a little at a time.
  5. Mix bread into custard, fold in dry cranberries and chocolate chips.
  6. Pour mixture into greased 9x13 pan and sprinkle top with brown sugar.
  7. Bake at 325 for 30 minutes (uncovered) or until golden brown on top!

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