I do indulge sometimes. This recipe my friends have been asking for me to post, so here goes.
The other night I wanted bread pudding, but not the same old vanilla with raisin bread pudding. If I was going to indulge I wanted something fancy. So this bread pudding is So Fancy. I will cut to the chase on this one, because soon as you read the recipe you will want to go and make it. Well once you see the picture you will want to go and make it. : )
White Chocolate Cranberry and Coconut Bread Pudding
12 slices day-old baguette or stale bread, cut into 3/4-inch
4 organic eggs, at room temperature
1/4 cup organic cane sugar
3/4 tsp. vanilla extract
3/4 cup Ghirardelli Candy Making & Dipping White Melting Wafers ( white chocolate lovers go for it!!)
3/4 cup Organic Dried Cranberries
1/2 cup Dehydrated Organic Coconut Flakes
Pinch of cinnamon
Pinch of salt
4 cups almond milk or coconut milk
Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
In a bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt until well blended. Pour in the milk and whisk until combined. Add the bread to the greased baking dish. Add the white chocolate chips and coconut. Mix the ingredients into the bread thoroughly, where you see the ingredients throughout the dish. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat an oven to 350°F.
Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature.