- Bread pudding:
- 8 day-old Ball Park® Hamburger Buns, cut into bite-size pieces
- 1 1/2 cups dried sour cherries (or other dried fruit)
- 2 cups cherry or apple juice
- 2 tablespoons sugar
- 1 (11 ounce) package white chocolate chips
- 2 cups half-and-half
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 5 eggs, beaten
- Topping:
- 1 cup creme fraiche
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
05/14/2018
recipepes.com
White Chocolate-Cherry Bread Pudding, recipe
PT15M
PT1H
5
455 calories
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