Dried Cherry and White Chocolate Bread Pudding Box (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 1 |
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Ingredients:
4 tablespoons unsalted butter, melted, in all |
4 large eggs, lightly beaten |
1 cup light brown sugar |
3 cups heavy cream |
1 cup milk |
1 teaspoon pure vanilla extract |
1/2 teaspoon ground cinnamon |
1 cup dried cherries |
6 cups day-old bread cubes (1/2-inch) |
6 ounces white chocolate, chopped |
1/2 cup spiced creme anglaise (homemade or storebought) |
3 tablespoons sweetened whipped cream |
powdered sugar in small shaker |
fresh mint sprigs |
Directions:
1. Preheat the oven to 350 degrees F. 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.
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