Dried Cherry And White Chocolate Bread Pudding Box

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter - melted
4 tablespoons	60ml	Eggs - lightly beaten (large)
1 cup	160g / 5.6oz	Light-brown sugar
3 cups	711ml	Heavy cream
1 cup	237ml	Milk
1 teaspoon	5ml	Pure vanilla extract
1/2 teaspoon	2.5ml	Ground cinnamon
1 cup	62g / 2.2oz	Dried cherries
6 cups	1422ml	Day-old bread cubes - (1/2" cubes)
6 oz	170g	White chocolate - chopped
1/2 cup	118ml	Spiced Creme Anglaise
3 tablespoons	45ml	Sweetened whipped cream
		Powdered sugar - in small shaker
		Fresh mint sprigs

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.