Ingredients for - White Chocolate-Cherry Bread Pudding
How to cook deliciously - White Chocolate-Cherry Bread Pudding
1. Stage
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.
2. Stage
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.)
3. Stage
Heat oven to 350 degrees F.
4. Stage
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.
5. Stage
Add cinnamon and nutmeg and reduce heat to simmer.
6. Stage
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.
7. Stage
Drain cherries and reserve the liquid.
8. Stage
Butter a 9x9-inch baking pan or 8 ramekins.
9. Stage
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.
10. Stage
Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
11. Stage
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.
12. Stage
Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
13. Stage
Top the bread pudding with the creme and serve warm.
