Cranberry White Chocolate Bread Pudding

by Todd Leonard CEC


  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!


Total Time:
Prep Time:
Cook Time:
50 min
20 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.