Oh, my fellow food enthusiasts, do I have a delightful dessert recipe for you today! As we transition from winter to spring here in Connecticut, I find that March brings a craving for something both comforting and refreshing. This past weekend, we had a lovely family dinner at home, and I decided to whip up a dessert that not only satisfied our sweet tooth but also celebrated the season. The star ingredient? Dried cranberries!

Now, let me tell you a little story about my dear daughter Emily. She has been working so hard on perfecting her piano skills lately, practicing day and night for her upcoming recital. I wanted to make something special to show her how proud I am of her dedication and talent. Knowing her love for cranberries, I created this scrumptious Cranberry White Chocolate Bread Pudding – and it was an instant hit!

This dessert is the perfect blend of sweet, tangy, and creamy – and oh-so-easy to make! The dried cranberries add a delightful burst of flavor, while the white chocolate and cream create a luscious, velvety texture. Pro tip: lightly toast the bread cubes before assembling the pudding to give it a lovely golden crust.

And now, without further ado, here’s the recipe for my Cranberry White Chocolate Bread Pudding:

Ingredients:
– 6 cups day-old French or Italian bread, cut into 1-inch cubes
– 1 cup dried cranberries
– 1 cup white chocolate chips
– 4 cups heavy cream
– 1 cup granulated sugar
– 6 large eggs
– 2 tsp pure vanilla extract
– 1/2 tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes, until lightly golden. Remove from the oven and let cool.
3. In a large mixing bowl, combine the toasted bread cubes, dried cranberries, and white chocolate chips. Toss together and transfer the mixture to the prepared baking dish.
4. In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool slightly.
5. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
6. Pour the custard mixture evenly over the bread cubes in the baking dish. Let it sit for about 15 minutes, occasionally pressing down on the bread with a spatula to ensure it soaks up the custard.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let cool slightly before serving.

Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This Cranberry White Chocolate Bread Pudding brought such joy to Emily’s face, and I hope it does the same for your family. Enjoy, and happy baking!