White Chocolate Cranberry Orange Bread Pudding Bites
These Cranberry Orange Bread Pudding Bites are light and fluffy with bits of cranberries and hints of orange, all in one bite!
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Ingredients
- ¼ cup unsalted butter, melted
- 1 ½ cups milk, any
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 orange, zested
- ½ cup dried cranberries, chopped
- 8 slices sandwich bread, cubed small
- ½ cup white chocolate chips, divided
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 325, and grease a 24-count mini muffin cup pan with butter or cooking spray.
- In a large bowl, whisk the butter, milk, sugar, nutmeg, vanilla extract, eggs, and orange zest. Add the cubed bread into the large bowl and toss around so that all cubes can absorb the liquid. Add dried cranberries and half of the chocolate chips. Toss the mixture to combine ingredients and let it soak up for 5 to 10 minutes.
- With a large spoon or cookie scoop, fill all cups generously, making sure if any liquid is left in the bowl, you distribute it around.
- Bake in the preheated oven for 16-18 minutes, until the tops are golden and the bread puddings are cooked through. Remove from oven.
- Make the white chocolate drizzle in a double boiler, by filling the bottom pot with water, and placing the bowl on top with the remaining white chocolate and coconut oil. Melt while stirring. Lightly drizzle the white chocolate sauce over the top. Serve warm.
Notes
If using a microwave to melt chocolate chips, carefully stirring every 20 seconds to make sure chocolate doesn’t burn. White chocolate isn’t as forgiving as traditional semi-sweet chocolate chips.
Nutrition
Serving: 1 muffin | Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 0.4mg
