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Bread Pudding: White Chocolate Bread Pudding

Source of Recipe

Emeril Lagasse


List of Ingredients

4 tablespoons unsalted butter, melted, in all
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon 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
3 tablespoons sweetened whipped cream


Recipe

Preheat the oven to 350ºF. Brush a baking dish (10 x 14 inches) with 2 tbl. 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.