Chocolate Cranberry Bread Pudding

 

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

• 1 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.
• 2 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.
• 3 Bake uncovered 45 to 50 minutes or until knife inserted in center comes out clean.
• 4 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.