There are desserts that comfort you and desserts that make you pause mid-bite to savor every flavor. This White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise is a holiday favorite that does both—warm, cozy, and elegant all at once.
A few years ago I covered a local bread pudding competition for a magazine here in Jackson. The event raised money for charity, and the winning chef, Andy Cook, kindly shared his recipe. His original version was written for a crowd and described in broad strokes, so I tested and scaled it down for home kitchens. The result is rich, balanced, and irresistible.
“Love this recipe. Thank you.”
-Dees
Recipe at a glance
- Festive flavors – Sweet white chocolate paired with tart cranberry.
- Warm and cozy – A classic comfort dessert with a refined finish.
- Make ahead – The bread soaks overnight for deeper flavor.
- Elegant finish – Rum crème anglaise elevates the pudding.
Ingredients you will need
This bread pudding is rich and custardy, brightened by white chocolate and tart cranberries. See the recipe section for exact quantities.
See the recipe card for full ingredient amounts.
- Heavy cream – Creates a rich, silky custard.
- Milk – Lightens the custard so it’s not overly heavy.
- Eggs – Bind and set the custard while keeping it tender.
- Granulated sugar – Sweetens the custard and helps create a golden top.
- White chocolate chips – Melt into the custard for creamy sweetness.
- Whole cranberry sauce – Adds tart pockets of flavor; avoid the jellied type.
- Crusty bread (French bread) – Cubed bread that holds up while soaking in custard.
- Rum or rum extract – Adds warmth to the crème anglaise; use extract for alcohol-free.
- Vanilla extract – Rounds out and enhances the custard flavors.
- Egg yolks – For the crème anglaise, ensuring a smooth, velvety sauce.
Substitutions and Variations
- Bread options: Use brioche, challah, or croissants for a richer texture.
- Chocolate twist: Swap white chocolate for milk or dark chocolate for deeper flavor.
- Fruit variations: Try raspberry preserves, cherry pie filling, or diced apples instead of cranberry sauce.
- Boozy flair: Substitute bourbon, amaretto, or orange liqueur for rum.
- Non-alcoholic option: Use rum extract, vanilla, or almond extract.
- Citrus touch: Add orange zest to the custard or sauce for brightness.
- Nutty finish: Scatter toasted pecans, walnuts, or almonds on top before baking.
- Make it festive: Stir in dried cranberries or candied orange peel for holiday flair.
How to make White Chocolate Cranberry Bread Pudding
Step 1: In a large bowl, whisk together the cream, milk, eggs, ¾ cup sugar, white chocolate chips, and cranberry sauce until smooth.
Step 2: Add torn bread cubes and stir until all pieces are moistened. Cover and refrigerate to soak for at least 1 hour or up to 12 hours.
Step 3: Preheat oven to 350°F. Grease a 9x13x2-inch baking dish with nonstick spray.
Step 4: Transfer the soaked bread mixture to the prepared pan and sprinkle the remaining 2 tablespoons sugar evenly over the top.
Step 5: Bake 1 to 1½ hours, until the top is golden and the center is set but not wet. If the top browns too quickly, tent loosely with foil.
Pro tip: Allow the pudding to rest 10–15 minutes before serving so the custard finishes setting.
How to make Rum Crème Anglaise
Step 1: Combine heavy cream, sugar, and vanilla in a medium saucepan. Heat over medium-low until it reaches about 145°F, then remove from heat.
Step 2: Whisk egg yolks until smooth and pale in a small bowl.
Step 3: Temper the yolks by slowly whisking in about ½ cup of the warm cream. Return the mixture to the saucepan.
Step 4: Cook over low heat, stirring constantly, until the sauce coats the back of a spoon (about 170–175°F).
Final step: Remove from heat, stir in rum or rum extract to taste, then strain through a fine-mesh sieve. Serve warm over pudding or chill for later; the sauce will thicken as it cools.
Serving Suggestions
Serve this bread pudding slightly warm, generously drizzled with rum crème anglaise and a dollop of whipped cream. For extra flair, top with white chocolate curls or sugared cranberries. It’s an impressive finish for Christmas dinner, a winter gathering, or any night you want a memorable dessert.
Storage, Freezing, and Reheating Instructions
- Storage: Cover and refrigerate leftovers for up to 4 days.
- Freezing: Freeze without the sauce for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave for 20–30 seconds or reheat the whole dish in a 300°F oven until heated through.
- Sauce: Keep crème anglaise in an airtight container in the fridge for up to 3 days; reheat gently over low heat—do not freeze.
Cranberry Bread Pudding FAQs
Yes. Assemble the pudding and let it soak up to 12 hours in the refrigerator before baking—this deepens flavor and improves texture.
Yes, but cook fresh cranberries with sugar and a little water first so they soften and resemble a sauce; otherwise the texture and sweetness will differ.
If small bits of cooked egg appear, remove from heat and whisk vigorously. An immersion blender or straining through a fine sieve will help smooth it out.
Yes—make it up to 3 days in advance and refrigerate. Reheat gently or serve cold; both are delicious.
Return it to low heat and cook slowly while stirring; it will thicken around 170–175°F.
More holiday dessert recipes
Southern Red Velvet Cake from Scratch-
Eudora Welty’s White Fruitcake
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Amalgamation Cake
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Easy Coconut Cake with Raspberry Filling
Tried This Recipe? Let Me Know!
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If you make this Cranberry Bread Pudding, please share how it turned out—your feedback helps others and is appreciated.
White Chocolate Cranberry Bread Pudding with Rum Crème Anglaise
Ingredients
For the bread pudding:
- 1 cup heavy cream
- 1 cup milk
- 4 eggs, slightly beaten
- ¾ cup plus 2 tbsp granulated sugar, divided
- 1 (12 oz) bag white chocolate chips
- ¾ cup whole cranberry sauce (not jellied)
- 10 cups torn crusty bread (French bread works well)
For the rum crème anglaise:
- 2 cups heavy cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 egg yolks, slightly beaten
- 1–2 tbsp rum or rum extract, to taste
Instructions
For the bread pudding:
- Whisk heavy cream, milk, eggs, ¾ cup sugar, white chocolate chips, and cranberry sauce in a large bowl.
- Add cubed bread and stir until well coated. Chill to soak for 1–12 hours.
- Preheat oven to 350°F.
- Grease a 9 x 13 x 2-inch baking dish with nonstick spray.
- Spread the soaked bread mixture in the pan and sprinkle remaining 2 tablespoons sugar on top.
- Bake 1 to 1½ hours until golden and set in the center.
For the rum crème anglaise:
- Combine cream, sugar, and vanilla in a saucepan. Heat to about 145°F, then remove from heat.
- Whisk egg yolks until smooth. Slowly whisk in ½ cup of the warm cream to temper the yolks.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until the sauce coats the back of a spoon (about 170–175°F).
- Remove from heat, stir in rum or rum extract to taste, and strain through a fine-mesh sieve.
- Let cool; the sauce will thicken as it chills or serve warm over pudding.
Notes
- Make ahead: Assemble up to 12 hours in advance. Remove from fridge 30 minutes before baking.
- Storage: Refrigerate leftovers for up to 3–4 days.
- Reheating: Microwave portions 20–45 seconds or warm the whole dish in a 300°F oven.
- Freezing: Freeze without sauce for up to 2–3 months; thaw overnight and rewarm.
- Serving tip: Drizzle warm pudding with crème anglaise and garnish with fresh cranberries or white chocolate shavings.