White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise Recipe
A rich and indulgent White Chocolate Cranberry Bread Pudding served warm and topped with a smooth, boozy Rum Crème Anglaise. This comforting dessert combines the sweetness of white chocolate and tart cranberries in a moist bread pudding, finished with a creamy, vanilla-spiked rum sauce perfect for festive occasions or cozy nights.
- Prep Time: 15 minutes active + 1 to 12 hours soaking
- Cook Time: 1 hour 30 minutes
- Total Time: 13 hours 45 minutes (including soaking time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 1 cup heavy cream
- 1 cup milk
- 4 eggs, slightly beaten
- 3/4 cup plus 2 tablespoons granulated sugar (divided)
- 1 12 oz. bag white chocolate chips
- 3/4 cup whole cranberry sauce (not jellied)
- 10 cups torn crusty bread (French bread recommended)
Rum Crème Anglaise
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks, slightly beaten
- 1–2 tablespoons rum or rum extract (to taste)
Instructions
- Prepare the bread pudding mixture: Whisk together the heavy cream, milk, eggs, 3/4 cup of the sugar, white chocolate chips, and cranberry sauce in a large mixing bowl until well combined.
- Soak the bread: Add the torn crusty bread to the mixture and stir until all the bread is fully moistened. Cover and refrigerate for at least 1 hour or up to 12 hours to allow the bread to absorb the liquids and flavors.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare the baking dish: Lightly coat a 9 x 13 x 2-inch baking dish with non-stick cooking spray to prevent sticking.
- Assemble the pudding: Spread the soaked bread mixture evenly in the prepared baking dish. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top.
- Bake the pudding: Place the dish in the preheated oven and bake for 1 to 1 ½ hours or until the top is golden brown and the center is set without excess liquid.
- Make the rum crème anglaise: In a medium saucepan, combine 2 cups heavy cream, 3/4 cup sugar, and vanilla extract. Heat over medium until the mixture simmers and reaches approximately 145°F, then remove from heat.
- Temper the egg yolks: Whisk the slightly beaten egg yolks in a separate bowl. Gradually add about half of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
- Finish cooking the sauce: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon (around 170–175°F). Remove from heat.
- Add rum and strain: Stir in 1 to 2 tablespoons of rum or rum extract to taste. Strain the sauce through a fine mesh sieve to remove any cooked egg solids for a smooth texture.
- Cool the sauce: Set the rum crème anglaise aside to cool. It will thicken as it cools, perfect for drizzling over slices of warm bread pudding before serving.
Notes
- The bread needs sufficient soaking time (minimum 1 hour) to absorb the custard fully; overnight soaking enhances flavor and texture.
- Use crusty French bread for best texture; avoid pre-sliced sandwich bread which can become too mushy.
- Adjust the amount of rum or rum extract based on preferred alcohol flavor intensity.
- Ensure constant stirring when cooking the crème anglaise to prevent it from curdling.
- Use a candy or instant-read thermometer for accurate temperature checks during custard preparation.
- Store leftover bread pudding covered in the refrigerator and reheat gently before serving.
