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
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Bread Pudding
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Preheat oven to 350. Lightly grease 8×8 baking dish.
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Cut bread into 1×1-inch cubes. Spread evenly in baking dish. Sprinkle cranberries evenly over bread. Set aside.
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Heat 1 cup milk and melted white chocolate in small saucepan over medium-low heat, stirring until milk and chocolate are combined.
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Whisk eggs, remaining 1 cup milk, sugar, vanilla, salt, cinnamon and orange zest in small bowl; add to melted chocolate mixture, stirring to combine.
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Pour mixture over bread. Let sit 10 minutes, allowing bread to absorb the liquid.
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Bake for 30-35 minutes in a water bath until a knife inserted comes out clean.
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Vanilla Sauce:
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Whisk egg yolks, vanilla, sugar and cornstarch in medium bowl until fully combined and slightly foamy. Set aside.
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Heat milk and cream in a medium saucepan over medium heat for 3-5 minutes, until bubbly around edges.
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Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
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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.
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To serve
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Cut bread pudding into squares and drizzle with warm vanilla sauce.