Island Bread Pudding Recipe
White chocolate – dried cranberry bread pudding, ginger rum caramel sauce, whipped cream
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Ingredients
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Bread Pudding
Ginger Rum Caramel Sauce
Whipped Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the white bread into small pieces and place them in a large mixing bowl.
- 2
- 3
Combine and Bake
Pour the liquid mixture over the bread, cranberries, and chocolate chips. Stir gently until all the bread is soaked. Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the pudding is set and golden brown on top.
Ginger Rum Caramel Sauce
- 4
- 5
Add Butter and Cream
Carefully add the unsalted butter to the melted sugar. Stir until melted, then slowly pour in the heavy cream while stirring continuously. Be cautious as it may bubble up.
- 6
Flavor the Sauce
Once the sauce is smooth, add the ginger rum and a pinch of salt. Stir to combine and remove from heat. Let it cool slightly.
Whipped Cream
- 7
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form.
- 8
Serve
Transfer the whipped cream to a serving bowl and refrigerate until ready to serve.