Ingredients
1
cup chopped pecans
3 1/2
cups half-and-half
1
cup sugar
1/4
cup butter, melted
4
eggs
1
teaspoon grated orange peel
1
teaspoon vanilla
1
loaf (12 oz) French bread, cut into 1-inch cubes
1
cup sweetened dried cranberries
2
oz white chocolate baking bars or squares, chopped
Frozen (thawed) whipped topping, if desired
Additional grated orange peel, if desired
Preparation
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
In large bowl, beat half-and-half, sugar, melted butter, eggs, 1 teaspoon orange peel and the vanilla with whisk. Stir in bread cubes, cranberries and toasted pecans. Let stand 10 minutes.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour bread mixture into baking dish. Bake 40 to 45 minutes or until set.
In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Drizzle over bread pudding. Garnish with whipped topping and additional orange peel. Serve warm.
