Ingredients

• 6  cups Sara Lee Soft&Smooth® Whole Grain White Bread, cut into cubes
• 2  cups tart apples, peeled, cored, and chopped
• 2-1/4  cups heavy whipping cream, divided
• 3/4  cup sugar
• 2  eggs
• 1/3  cup dried cranberries
• 1/3  cup coconut
• 1  tablespoon butter, melted
• 1-1/2  teaspoons ground cinnamon
• 1  teaspoon vanilla extract
• 6  ounces white chocolate, chopped
•   Aluminum foil
•   Nonstick cooking spray
• 1  recipe White Chocolate Sauce (see recipe below)

Directions

1. Preheat oven to 350 degrees F. Line two mini-loaf pans (7-1/2-inchx 3-3/4-inch) with aluminum foil. Spray lightly with cooking spray.

2. Combine bread, apples, 1-1/2 cups heavy chipping cream, sugar, apricots, cranberries, coconut, eggs, butter, cinnamon, and vanilla in a large bowl.

3. Stir until bread is moistened.

4. Pour into prepared pans.

5. Bake for 40 to 45 minutes or until knife inserted in center comes out clean.

6. Cool on wire rack.

7. Lift foil out of pan.

8. Remove foil from pudding and slice. Makes 6 servings.

White Chocolate Sauce: < In microwave-safe dish, microwave 3/4-cup heavy whipping cream on high for 1 minute or until it starts to simmer. Add white chocolate and whisk until smooth. Serve warm with the bread pudding. Garnish with toasted coconut.