3 large eggs, room temperature
4 cups 2% milk
1 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
2 tablespoons ground cinnamon
3 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 cup dried cranberries
1/2 cup toasted chopped pecans, optional
6 cups cubed day-old French bread
SAUCE:
1 cup white baking chips
1/4 cup butter, cubed
1/4 cup amaretto
1Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes.
2Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50 to 55 minutes.
3In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.
Total Time
Prep: 15 Min. + Standing Bake: 50 Min.
This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration.
Nutrition Facts
1/2 cup pudding with about 1 tablespoon sauce: 367 calories, 16g fat (9g saturated fat), 76mg cholesterol, 222mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 7g protein.