Cranberry White Chocolate Bread Pudding

Ingredients

• 1 loaf french bread
• 3 cups whipping cream
• 1 cup milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 8 ounces white chocolate
• 7 large eggs
• 1 cup dried cranberries, divided
• 3 ounces bourbon, optional
• For the sauce:
• 4 ounces white chocolate
• 1 1/2 cups milk
• Confectioners' sugar, to finish, optional

Directions

1. Heat the oven to 350 degrees F. Butter or grease a 9- by 13-inch pan and put it aside. Slice the bread into 1-inch cubes.
2. In a large saucepan set over medium heat, warm the whipping cream, milk, and sugar. Add the salt and cinnamon. Once the mixture is hot, remove the pan from the burner, add the white chocolate pieces, and stir until they melt.
3. In a large bowl, whisk the eggs just until loosened. Pour the hot cream mixture into the eggs gradually, whisking constantly as it goes in. Add the bourbon now, if using.
4. Combine the custard mixture with the bread cubes. Stir in 3/4 cup of the cranberries, mixing until everything is evenly coated. Transfer the mixture to the prepared pan.
5. With a spatula, press the bread down so the custard soaks all the way through.
6. Bake for 40 to 50 minutes, until the pudding is set and the top is lightly golden. Aim for pale gold, not browned.
7. As it bakes, make the sauce. Bring the milk to a boil in a small saucepan, then remove it from the heat. Add the white chocolate and stir until the sauce is smooth and fully melted. It will be quite thin.
8. As soon as the bread pudding comes out of the oven, pour the sauce over the top. It may seem like far too much liquid, but the pudding will soak it in. Scatter the remaining cranberries over the top, then finish with confectioners' sugar if you like.