GRILLED WHITE CHOCOLATE CRANBERRY BREAD PUDDING

By

Monica Goin's (friend from TMR) friend Kami R. Smith Buttery-rich bread pudding with sweet cranberries, grilled and served warm with orange-maple syrup.

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Ingredients

  • Directions:
  • 1 1 1 cup granulated sugar
  • 1 1 1 qt. heavy cream
  • 2 2 2 cups whole milk
  • 1 1 1 T. cinnamon spice
  • 4 4 4 whole eggs
  • 6-8 6-8 12-15 large or 12-15 small baked croissants, torn
  • 2 2 2 cups dried cranberries
  • 1/2 1/2 1/2 cup heavy cream
  • 2 2 2 cups white chocolate chips
  • 1 a large mixing bowl, combine sugar, 1 qt. heavy cream, milk, cinnamon and eggs with a whisk.
  • ●Add croissants and dried cranberries.
  • 2 bowl with wrap and place in refrigerator for at least 2 hours. (Bread pudding is best when sitting overnight.)
  • to 325 to 325 F; remove cover from bowl. Stir to ensure that all is combined and soaked well.
  • 45 to 1 205-208 pan and bake for 45 minutes to 1 hour. Mixture will be golden brown and read 205-208 F in the center.
  • ●Remove from oven and let cool completely. Refrigerate overnight.
  • 1 a knife, slice pudding into 1 inch slices; should resemble slices of Texas Toast.
  • 1 1 30 pan, place on medium high heat; using pan spray and place 1 slice of pudding into pan. Cook for 1 minute, if not golden brown continue cooking for additional 30 seconds. Flip slice over and brown other side.
  • ●Remove from pan and serve immediately with orange maple syrup.
  • Orange Maple Syrup:
  • 1 3/4 1 3/4 3/4 cups Maple syrup
  • 1 Zest and juice of 1 navel orange
  • Directions:
  • ●In a small pot, combine maple syrup, orange juice and zest. Heat mixture over medium heat until warm. Serve immediately. Can be stored in refrigerator.

Preparation

Step 1

As above.

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