Cranberry Pecan & White Chocolate Bread Pudding

Friday, October 29th, 2010

It is cranberry time of year and we are lucky to be in the Lower Mainland where we produce over 77 million pounds of cranberries every year!

Did you know the Cranberry was originally called the “Crane Berry” because the shape of the blossom resembles the head of a crane? Did you know the BC cranberry harvest comprises about 12% of the North American crop? Did you know that cranberries contain a wide variety of powerful phytochemicals that promote wellness, can prevent certain acute infections, and may help prevent some age-related chronic diseases?

Support this local crop and try out this delicious recipe.

Cranberry Nut Batter
Attribution-NonCommercial-NoDerivs License by feministjulie

Cranberry Pecan & White Chocolate Bread Pudding

  • 12 oz. day old bread, or left over pastries, cinnamon rolls, dried and cubed
  • 1 cup cream
  • 1/2 cup milk
  • 4 free range eggs
  • 1/3 cup sugar
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • zest of 1 orange
  • 12 oz. white chocolate chips
  • ½ cup chopped pecans
  • 1 cup cranberries

    Mix together cream, milk, eggs, sugar, cinnamon, zest and vanilla together. Combine cranberries, white chocolate, pecans, and bread in baking dish. Pour egg mixture over the bread and cover with tin foil bake for about 30 -45 minutes at 350 degrees. Check after 30 minutes and see if it has set in the middle. Let cool. Slice and enjoy.

Contributor: Kristi Ferguson

Fraser Valley Pulse is the Fraser Valley's Neighbourhood Lifestyle Guide.

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