Cranberry White Chocolate Bread Pudding

While I am waiting for noon to come around so we can head across the street to my MIL's house for Thanksgiving #1, I thought I would share a recipe for a tasty little treat my husband and I whipped up this morning. My husband LOVES bread pudding, but I was not a fan until last year when he made Paula Deen's "The Best Bread Pudding".  As you can imagine, since it is a Paula Deen recipe, the amount of butter in this recipe will make your arteries tremble in fear. This year we decided to give her recipe a Thanksgiving themed improvement makeover.

Cranberry White Chocolate Bread Pudding with a Cranberry Brandy Drizzle

Ingredients:

• 2 cups granulated sugar
• 5 beaten large eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread (cube the night before and allow to stale overnight)
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) softened butter
• 1 cup chopped walnuts
• 3/4 12 ounce bag of fresh cranberries
• 6 ounces white chocolate chips

Ingredients for the drizzle:

• 1 cup granulated sugar
• 1 egg
• 1 stick butter
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy
• leftover 1/4 bag of cranberries 

Directions:

1. Preheat oven to 350, and grease and flour pan(s). We used two square pans (8x8 and 6x6) because we are taking them to two separate dinners.
2. Mix together granulated sugar, milk, and eggs in a large bowl. Add vanilla. 
3. Pour egg mixture over cubed bread; add cranberries and white chocolate and let sit for 10 minutes. 
4. In a small bowl crumble together softened butter, brown sugar, and chopped walnuts.
5. Pour bread mixture into prepared pan(s).
6. Sprinkle brown sugar crumble over the top, and bake for 35-45 minutes. 

Directions for Drizzle:

1.  Whisk together melted butter, granulated sugar, egg, and vanilla. 
2. Heat mixture in a sauce pan (stirring constantly) over medium heat until sugar is melted. 
3. Add cranberries and brandy and cook until the skins of the cranberries pop.
4. Transfer mixture into a blender, and pulse until all ingredients are incorporated. 
5. Drizzle over top of bread pudding for decoration. We also put the remainder in a squeeze bottle to allow each person to add the amount of drizzle they desire. 

Serve warm or cold!