Dried cherry and white chocolate bread pudding box
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter; melted, in all |
| 4 | larges | Eggs; lightly beaten |
| 1 | cup | Light brown sugar |
| 3 | cups | Heavy cream |
| 1 | cup | Milk |
| 1 | teaspoon | Pure vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| 1 | cup | Dried cherries |
| 6 | cups | Day-old bread cubes; (1/2 inch) |
| 6 | ounces | White chocolate; chopped |
| ½ | cup | Spiced Creme Anglaise |
| 3 | tablespoons | Sweeten whipped cream |
| Powdered sugar in small shaker | ||
| Fresh mint sprigs | ||
Directions
ESSENCE OF EMERIL SHOW #EE2282
Preheat the oven to 350 degrees. Brush a baking dish (10 x 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.
Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998