Chocolate Cranberry Bread Pudding - Kraft Recipes Top
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Chocolate Cranberry Bread Pudding

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  • 1. Heat oven to 350F. Spray 12x8-inch (2 quart) glass baking dish with cooking spray. Place bread and cranberries in baking dish; toss to mix.
  • 2. In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir mixture gently with large spoon to coat bread with liquid. Let stand 10 minutes. Stir mixture.
  • 3. Bake uncovered 45 to 50 Minutes or until knife inserted in center comes out clean.
  • 4. In 1-quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat 2 to 4 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat; stir in bourbon (sauce will be thin). Serve sauce over bread pudding.


Garnish each serving with a dollop of sweetened whipped cream and a few cranberries cut in half. High altitude (3500-6500ft) no change.

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