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Photo for - White Chocolate Cranberry Bread Pudding

White Chocolate Cranberry Bread Pudding

This luxurious dessert comes together quickly and makes a lovely addition to a holiday buffet or feature menu.

  • Yields: 30 servings
  • Preparation: 110 minutes



  1. Preheat the oven to 325°F (160°C). Butter a 2-inch (5 cm) full-size hotel pan. Scatter half each of the cubed bread, cranberries and white chocolate evenly into the pan. Repeat layers.
  2. Whisk the eggs with the whipping cream, milk, sugar, vanilla and orange zest. Pour evenly over the bread mixture.
  3. Drizzle the top evenly with melted butter. Bake for 90 minutes or until browned and set. Serve warm with Gay Lea Real Whipped Cream.
  • Make ahead and hold in the refrigerator for up to 2 days. Slice in portions to reheat individually.
Photo of - White Chocolate Cranberry Bread Pudding