Categories: Desserts

Ingredients

• Bread Pudding
• 8 pieces Texas toast
• 1/2 cup dried cranberries
• 2 cups whole milk, divided
• 6 oz white baking chocolate, melted
• 3 eggs
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1/2 tsp table salt
• 1/2 tsp cinnamon
• zest of 2 medium oranges
• Vanilla Sauce
• 2 egg yolks
• 1 tbsp vanilla
• 1/3 cup sugar
• 2 tsp cornstarch
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp Grand Marnier

Directions

1. Bread Pudding

2. Preheat oven to 350. Lightly grease 8×8 baking dish.

3. Cut bread into 1×1-inch cubes. Spread evenly in baking dish. Sprinkle cranberries evenly over bread. Set aside.

4. Heat 1 cup milk and melted white chocolate in small saucepan over medium-low heat, stirring until milk and chocolate are combined.

5. Whisk eggs, remaining 1 cup milk, sugar, vanilla, salt, cinnamon and orange zest in small bowl; add to melted chocolate mixture, stirring to combine.

6. Pour mixture over bread. Let sit 10 minutes, allowing bread to absorb the liquid.

7. Bake for 30-35 minutes in a water bath until a knife inserted comes out clean.

8. Vanilla Sauce:

9. Whisk egg yolks, vanilla, sugar and cornstarch in medium bowl until fully combined and slightly foamy. Set aside.

10. Heat milk and cream in a medium saucepan over medium heat for 3-5 minutes, until bubbly around edges.

11. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.

12. Return mixture to saucepan and cook over medium-low heat until thick and bubbly for 2-3 minutes, stirring constantly. Remove from heat and stir in Grand Marnier. Set aside until ready.

13. To serve

14. Cut bread pudding into squares and drizzle with warm vanilla sauce.

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