White Chocolate Cranberry Bread Pudding
This luxurious dessert comes together quickly and makes a lovely addition to a holiday buffet or feature menu.
- Total Time: 110
- Yield: 30 1x
Ingredients
Scale
- 3 lb (1.5Kg) egg bread, cubed (about 2 large loaves)
- 2 cups (500mL) dried cranberries
- 12 oz (360g) white chocolate, chopped
- 16 eggs
- 4 cups (1L) GAY LEA – Regular Whipped Cream
- 4 cups (1L) GAY LEA – 2% Milk
- 3/4 cup (175mL) granulated sugar
- 2 tbsp (30mL) vanilla extract
- 2 tbsp (30mL) orange zest, finely grated
- 1/2 cup (125mL) GAY LEA – Butter Prints – Unsalted, melted
- GAY LEA – Regular Whipped Cream
Instructions
- Preheat the oven to 325°F (160°C). Butter a 2-inch (5 cm) full-size hotel pan. Scatter half each of the cubed bread, cranberries and white chocolate evenly into the pan. Repeat layers.
- Whisk the eggs with the whipping cream, milk, sugar, vanilla and orange zest. Pour evenly over the bread mixture.
- Drizzle the top evenly with melted butter. Bake for 90 minutes or until browned and set. Serve warm with Gay Lea Real Whipped Cream.
- Make ahead and hold in the refrigerator for up to 2 days. Slice in portions to reheat individually.
Notes
Turtle Brownie Explosion
This rich, fudgy brownie is delicious on its own and can be garnished with a variety of toppings to make a show-stopping dessert. We suggest a scrumptious combination of caramel, pecans and whipped cream inspired by the popular ‘Turtles’ confection.
- Total Time: 55
- Yield: 24 1x
Ingredients
Scale
- 12 oz (375g) unsweetened chocolate, chopped
- 1 1/2 cups (375mL) GAY LEA – Butter Prints – Unsalted
- 4 1/2 cups (1.25L) granulated sugar
- 1 tbsp (15mL) vanilla extract
- 1 tsp (5mL) salt
- 9 eggs, beaten
- 3 cups (750mL) all purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Place chocolate and butter in a saucepan set over low heat; stir occasionally just until melted. Remove from heat.
- Stir sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs until well combined. Stir in flour just until mixture is free of streaks. Scrape into a foil-lined, 2-inch (5 cm) full-size hotel pan.
- Bake for 45 minutes or until a tester inserted into the centre comes out with just a few moist crumbs attached. Cool completely in the pan, on a rack. Trim the edges if desired before slicing into 2 x 3-inch (5 x 7.5 cm) portions.
TURTLE BROWNIE EXPLOSION (Single Serving):
- Warm brownie slightly in the microwave for 20 seconds. Garnish brownie with a scoop of chocolate ice cream. Drizzle caramel sauce over top, garnish with a generous amount of Gay Lea Real Whipped Cream and sprinkle with toasted, chopped pecans. Serve immediately.
- For a different look, cut brownie into cubes and layer trifle-style in a narrow glass or dish.
Notes
White Chocolate and Cardamom Bread Pudding
- Yield: 8–10 1x
Ingredients
Scale
- 2 eggs
- ½ cup brown sugar
- seeds from 6 cardamom pods,
 crushed
- 2 cups whipping (35%) cream
- 2 cups whole milk
- 4 cups bread cubes from Raisin and 
Walnut Ciabatta Miche (day-old)
- 2 oz white chocolate, chopped
- 1/3 cup almonds, chopped

Caramel Sauce:
- ½ cup + 2 tbsp heavy cream
- 2 tsp finely grated fresh ginger
- 1 cup sugar
- 1 tsp fresh lemon juice
Instructions
- In a large bowl, beat eggs, brown sugar and cardamom seeds. Stir in cream and milk. Add bread cubes and mix well.
- Preheat oven to 350°F. Transfer mixture to a 9″ square cake pan or 10—12 four-ounce ramekins. Sprinkle with white chocolate and almonds.
- Bake in 9″ pan for 55—60 minutes or bake in 10—12 four-ounce ramekins for 20 minutes. 
Serve piping hot or warm. If you prefer your pudding on the sweet side, try adding a little of our favourite caramel sauce.
Carmel Sauce
- In a small saucepan, simmer ½ cup of the heavy cream with the ginger for about 10 minutes. 
Set aside.
- In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown colour, 10—15 minutes. Stir in the remaining 2 tbsps of heavy cream. Remove from heat.
- Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.
Notes
