Dried cherry & white chocolate bread pudding box
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | tablespoon | unsalted butter; melted |
| 4.00 | large | eggs; lightly beaten |
| 1.00 | cup | light-brown sugar |
| 3.00 | cup | heavy cream |
| 1.00 | cup | milk |
| 1.00 | teaspoon | pure vanilla extract |
| ½ | teaspoon | ground cinnamon |
| 1.00 | cup | dried cherries |
| 6.00 | cup | day-old bread cubes -; (1/2 cubes) |
| 6.00 | ounce | white chocolate; chopped |
| ½ | cup | spiced creme anglaise |
| 3.00 | tablespoon | sweetened whipped cream |
| 1 | powdered sugar; in small shaker | |
| 1 | fresh mint sprigs | |
Directions
Preheat the oven to 350 degrees. Brush a baking dish (10- by 14-inches) with 2 tablespoons of butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, dried cherries, bread, and chocolate and stir to blend thoroughly. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, for about 1 hour.
Remove from the oven and allow to cool on rack until just warm. Place the square of the pudding down on the plate. Spoon the anglaise over top. Add a dollop of cream, dust with powdered sugar, and garnish with fresh mint sprigs. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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