WHITE CHOCOLATE CRANBERRY BREAD PUDDING RECIPES

Name: White Chocolate Cranberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 1/2 cup butter-flavored shortening; 1 cup sugar; 3 large eggs, room temperature; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 1/2 cup vanilla or white chips, melted and cooled; 2-1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup buttermilk; 3 tablespoons orange juice; 1 cup dried cranberries

WHITE CHOCOLATE CRANBERRY BREAD RECIPE: HOW TO MAKE IT

White Chocolate Cranberry Bread Recipe: How to Make It image

Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread shared by Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is similar to a pound cake.

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 loaf (16 slices).

Number Of Ingredients 13

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
3 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup vanilla or white chips, melted and cooled
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
3 tablespoons orange juice
1 cup dried cranberries

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 238 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 36g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CHOCOLATE CRANBERRY BREAD PUDDING RECIPE - BETTYCROCKER.COM

Chocolate Cranberry Bread Pudding Recipe - BettyCrocker.com image

Warm and comforting, this classic dessert is easy to make…and wait’ll you taste the bourbon sauce!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

8 oz day old French bread, cut into 1/2-inch cubes (5 to 6 cups)
1 cup sweetened dried cranberries
4 eggs
1 1/4 cups packed brown sugar
1/2 cup unsweetened baking cocoa
3 cups half-and-half
1/2 cup granulated sugar
2 tablespoons butter
1 cup white vanilla baking chips
1 cup whipping cream
2 tablespoons bourbon or 1 teaspoon vanilla extract

Steps:

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 3 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over warm bread pudding.

Nutrition Facts : Calories 510 , CarbohydrateContent 66 g, CholesterolContent 120 mg, FatContent 4 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 53 g, TransFatContent 1/2 g

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