White Chocolate Cranberry Bread Pudding

white chocolate bread pudding

This White Chocolate Cranberry Bread Pudding is as delicious as it is lovely.  Plus, it’s really easy to make.  To make it frugal, purchase day-old French bread to use in this recipe.  I regularly find it on the sale racks at Walmart for $.97 per loaf.  Plus, French bread can be frozen for later use.  Did you know that you can also freeze fresh cranberries?  Buy then on sale now, freeze, and use throughout the winter!

White Chocolate Cranberry Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • No-Stick Cooking Spray
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1¾ cups hot water
  • ¼ cup butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 8 cups cubed French bread
  • 1 cup dried cranberries
  • ⅔ cup white chocolate chips
Instructions
  1. HEAT oven to 350ºF. Coat 8-inch square baking pan with no-stick cooking spray.
  2. BEAT eggs in large bowl. Blend in sweetened condensed milk, water, melted butter, cinnamon and vanilla. Stir in bread, dried cranberries and baking chips until completely moistened. Pour into prepared baking pan.
  3. BAKE 55 to 60 minutes or until knife inserted in center comes out clean. Serve warm or let cool.

Raspberry Baked French Strata

raspberry baked French strata

I’m a bit indecisive in real life, and this recipe proves it.  Yesterday I wasn’t sure quite sure whether to make Raspberry Bread Pudding or Raspberry Baked French Toast, I came up with a recipe that is a bit of both.  The basic recipe is based on my Baked French Toast, with a few minor tweaks.  I cut down on the egg content and added sugar because I wanted it lighter and sweeter.   I used bread from my leftover Hawaiian Sweet Bread, which gave it an even sweeter taste.  And of course – I added those luscious raspberries.  I wasn’t even sure what to call it, because it’s not a true bread pudding nor is it a French Toast.  So, with a bit of creative license I’m calling it Raspberry Baked French Strata.   It can be served as a dessert or as a breakfast bake. Whatever you call it or however you eat it, it’s delicious!

Frugal Tips:  Stale bread is great for recipes like this!  Never throw it away.  If you don’t want to use it up right away, throw it in the freezer for later.  Just thaw and use.

Raspberry Baked French Strata
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 loaf French bread, cubed (or any kind of stale or day-old bread)
  • 1 8-oz. package cream cheese, cut into 1-inch cubes
  • 6 large eggs, beaten
  • 2½ C. milk
  • 1 C. sugar
  • 1 tsp. vanilla
  • 6 Tbsp. butter or margarine, melted and cooled
  • 1 tsp. cinnamon
  • 6 oz. raspberries (or more, if you have them)

Instructions
  1. Grease a 9×13 casserole dish or cake pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, milk, butter, sugar and cinnamon. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight, or at least on hour.
  2. Preheat oven to 350 degrees. Press raspberries gently into the bread mixture, reserving a few for garnish if desired. Bake for 45 minutes or until golden brown.