White Chocolate Cranberry Bread Pudding

with Peppermint Whipped Cream



3/4 cup brown sugar

4 large eggs

4 cups heavy cream

1/4 cup Myers's Rum

1 ½ tsp peppermint extract

½ tsp vanilla extract

1/8 tsp kosher salt

12 large croissants, allow to dry overnight in a bowl

½ cup cranberries, rehydrated

3/4 cup white chocolate chips


For the Peppermint Whipped Cream:


½ cup granulated sugar

2 cups heavy cream 

1 tsp peppermint extract

4 T crushed peppermint candy stick

Preheat oven to 350 degrees F. Grease a 13 by 9 inch pan.


Pour boiling water over cranberries until they are covered. Place a piece of plastic wrap over the bowl to keep the steam in and the water hot. Wait 10 minutes. Drain the cranberries using a strainer or colander and set aside.


Thoroughly whisk brown sugar, eggs, and cream in a bowl. Add Myers's Rum, peppermint, vanilla and salt. Pour over cubed bread and let sit for 10 mins.


Pour bread mixture in prepared pan. Bake for 40 to 45 mins, or until set. Allow it to cool  for about 20 minutes and then cut into squares.


Serve with a dollop of Peppermint Whipped Cream garnished with crushed peppermint candy.



For the whipped cream:


Place sugar, cream, and peppermint in the bowl. Whisk just until the cream reaches stiff peaks. Refrigerate and serve cold.