Chocolate Cranberry Bread Pudding

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

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 12

Ingredients

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

Sauce

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

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Directions

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.