- 1 1/2 cups sugar
- 1 cup milk
- 1 cup heavy cream
- 5 eggs
- 2 tablespoons ground cinnamon
- 6 cups cubed sourdough bread
- 2 cups white chocolate chips
- 3/4 cup dried cranberries
- Whipped cream for garnish
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray; set aside.
- Whisk together sugar, milk, cream, eggs, and cinnamon until completely combined.
- Place bread in a large bowl. Pour milk mixture over bread, stirring gently. Set aside 20 to 30 minutes, occasionally pressing bread into milk mixture to soak completely.
- Gently stir white chocolate chips and cranberries into mixture.
- Pour mixture into prepared baking dish, spreading evenly. Cover dish with aluminum foil.
- Bake 30 minutes, then uncover and bake 10 to 15 minutes longer, or until bread pudding is firm and top is golden brown.
- Serve with whipped cream.