White Chocolate Bread Pudding with Red Berry Sauce

 

1

box (6 oz) white chocolate baking bar (6 bars), coarsely chopped

3

cups milk

6

cups cubed (1-inch) French bread (about 6 oz)

2

eggs

1/4

cup sugar

1

teaspoon ground cinnamon

1

teaspoon vanilla

1

package (10 oz) frozen sweetened raspberries in syrup, thawed

3/4

cup cranberry juice cocktail

2

tablespoons sugar

2

tablespoons cornstarch

• 1 Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
• 2 In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
• 3 Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
• 4 Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
• 5 Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.