JELL-O not only makes cooking a breeze, but it also takes me back. Suddenly I'm a kid again, in the kitchen, licking the JELL-O spoon with my mom and grandma! When I see my daughter in the kitchen with me, stirring the JELL-O and licking that prized spoon, it just warms my heart!
The simplistic decadence, creaminess and beauty of this Bread Pudding was only possible thanks to JELL-O! And also to my daughter, who not only prepared all the JELL-O, but also helped with the berries and was master protector of the white chocolate chips when other kiddos came around. Vanilla JELL-O provides such an easy and delicious way for anyone to add "pastry cream" to a recipe! It's a pantry staple at my house!
JELL-O and it's time saving, simple recipe possibilities allow me to spend quality time with my family, making new memories and traditions in our kitchen that will live on for generations to come.
Ingredients
- 1 lb French bread baguette, cut into 1/2-inch cubes
- 11/2 cup frozen red raspberry, thawed, drained
- 1 cup BAKER'S premium white chocolate morsel
- 63/4 oz JELL-O vanilla instant pudding
- 5 cup cold milk
- 3 eggs
- 1/2 cup PLANTERS slivered almond
- 1 cup sugar
- 1/2 cup orange juice
- 11/2 cup whole cranberries
- 1 large orange
- 1/2 cup sparkle sugar (optional)
- 1/4 cup butter or margarine, melted
Directions
You will need: 9" spring-form pan
To learn how to make Choco-Berry Bread Pudding, check out the slideshow above.
This is a collaboration between JELL-O and the Kitchen Daily Curator Network. Compensation was provided by Kraft Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft Foods.
