White Chocolate Cranberry Bread Pudding - Brand Points Plus Canada

White Chocolate Cranberry Bread Pudding

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White Chocolate Cranberry Bread Pudding

  • Author: Gay Lea
  • Total Time: 110
  • Yield: 30 1x


This luxurious dessert comes together quickly and makes a lovely addition to a holiday buffet or feature menu.



  • 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


  1. 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.
  2. Whisk the eggs with the whipping cream, milk, sugar, vanilla and orange zest. Pour evenly over the bread mixture.
  3. Drizzle the top evenly with melted butter. Bake for 90 minutes or until browned and set. Serve warm with Gay Lea Real Whipped Cream.
  4. Make ahead and hold in the refrigerator for up to 2 days. Slice in portions to reheat individually.


Gay Lea

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