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.