Udi’s Gluten Free challenged me to make 2 items from something in their basket of gluten-free goodness that was sent my way.  My first recipe was a savoury strata and now I move onto sweets with a white chocolate bread pudding

1 loaf Udi’s Gluten-Free baguette
3 eggs
1/3 cup milk
1 1/3 cups whipping cream
1/2 cup dried cranberries
1/2 cup chopped hazelnuts
4 Tbsp + more for drizzling Frangelico or other hazelnut liquor
1/2 cup white sugar
3 oz semisweet white chocolate chopped or white chocolate chips

Cube baguette and place 1/2 in a greased loaf pan. Sprinkle half the cranberries, chocolate chips and hazelnuts atop and roughly toss. Top with the other 1/2 of bread and sprinkle with the rest of the chocolate, cranberries and hazelnuts.

In bowl, whisk together cream, milk, eggs, sugar and the frangelico and evenly pour over bread mixture. Cover and refrigerate for 2 hours or up to 12 hours.

Serves 4-6 people.

Loosely cover with foil and bake in centre of 350°F (180°C) for about 40 minutes and then uncover and bake for 10 more minutes. Make sure to rest for 30 mins prior to serving.
Slice and serve up with whipping cream and a drizzle of Frangelico.