White Chocolate Cherry Bread Pudding

I’m a sucker for bread puddings. I don’t need a holiday or a special occasion to give me permission to stuff my face with a plate of delicious bread pudding. And I guess that’s probably why I haven’t been able to fit into my favorite pair of jeans that I bought 3 years ago for months now. But that’s a far less happy story for another time. Or maybe never.

What makes warm, gooey bread puddings so irresistible, is the breads that have soaked up all the eggy, cinnamon-y and sugary goodness.

But Immaculate Baking doesn’t make any breads, you so very shrewdly observes.

Well, hold on to your socks, because they’re about to get knocked right off your feet! It is true that we don’t make any breads, but we do make pretty fabulous cinnamon rolls that are sort of the perfect substitute! So if you’re a fan of bread puddings like me, but unlike me, you’re far better at exercising sound dessert-intake decisions and therefore all of your jeans still fit, well, good for you, and boy, are you in for a treat, because this White Chocolate Cherry Bread Pudding made with our Cinnamon Rolls will make the perfect Christmas dessert!

white chocolate cherry bread pudding_blog

You Will Need:

  • 1 can Immaculate Baking Co. ®  refrigerated Cinnamon Rolls with icing
  • 2 whole eggs
  • 1 egg yolk
  • 1/3 cup sugar
  • 1 1/4 cups 2% or whole milk
  • 1 1/4 cups whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup white vanilla baking chips or chopped white chocolate baking bar
  • 1/4 cup dried cherries or cranberries
  • Whipped cream, if desired

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Bake cinnamon rolls as directed. Cool completely but do not use icing. Refrigerate icing (will be used on top of bread pudding). Grease bottom and sides of 9×9-inch baking pan with shortening or spray with cooking spray.
  2. In large bowl, beat whole eggs, egg yolk and sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla. Cut cooled cinnamon rolls into 1-inch pieces; stir into milk mixture, making sure pieces are moistened. Stir in chips and cherries. Let stand 10 minutes. Pour into baking dish.
  3. Bake uncovered 35 to 40 minutes or until golden brown and center is just set. Cool 30 minutes. Drizzle with reserved icing. Serve warm with whipped cream.

Oh but let’s be real. It’s the holiday, I don’t think anyone is actually capable of, or even supposed to be making sound dessert-intake decisions this time of the year. But then again, I’m the one who’s having trouble getting back into my jeans…

Nutrition Information
8 servings

1 Serving: Calories 640 (Calories from Fat 300); Total Fat 34g (Saturated Fat 19g, Trans Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Omega 3 0g); Cholesterol 240mg; Sodium 390mg; Potassium 290mg; Total Carbohydrate 74g (Dietary Fiber 4g, Soluble Fiber 1g, Insoluble Fiber 3g, Sugars 51g); Protein 10g
% Daily Value: Total Fat 52% (Saturated Fat 94%); Cholesterol 81%; Sodium 16%; Potassium 8%; Total Carbohydrate 25% (Dietary Fiber 14%); Vitamin A 20% (Beta Carotene 6%); Vitamin C 8%; Calcium 20%; Iron 10%; Vitamin D 10%; Vitamin E 6%; Thiamin 20%; Riboflavin 25%; Niacin 15%; Vitamin B6 8%; Folic Acid 30%; Vitamin B12 15%; Pantothenic Acid 10%; Phosphorus 25%; Magnesium 8%; Zinc 10%; Selenium 30%; Copper 8%; Manganese 30%
Exchanges: 3 Starch, 2 Other Carbohydrate, 6 1/2 Fat
Carbohydrate Choices: 5

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