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Bing Cherry and White Chocolate Bread Pudding

Source of Recipe


From "Down South" by Donald Link



List of Ingredients



• 8 cups 1-inch cubes day-old baguette
  
• 1 ½ cups sugar
  
• 8 large eggs
  
• 4 large egg yolks
  
• 1 ½ teaspoons vanilla extract
  
• ½ teaspoon kosher salt
  
• 1 quart heavy cream
  
• Unsalted butter for the pan
  
• 2 ½ cups fresh Bing cherries, pitted and chopped
  
• 1 cup white chocolate chips
  
• ¼ cup Cinnamon Sugar
  






Instructions



1. Heat the oven to 325° F.
   
   
2. Put the bread cubes on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Set aside to cool completely.
   
   
3. Whisk together the sugar, egg yolks, vanilla, and salt in a large mixing bowl. Whisk in the cream. Add the bread cubes, stir to combine (pressing down on the bread so it will absorb the custard), and soak for 1 hour at room temperature; or up to 4 hours in the fridge.
   
   
4. Generously butter a 9 x 13-inch baking dish.
   
   
5. Stir the cherries and chocolate into the bread mixture, pour into the prepared baking dish, and sprinkle the cinnamon sugar over the top. Cover the dish with aluminum foil, put it on a baking sheet, and bake for 30 minutes. Uncover and continue baking until the custard is completely set and the top is lightly browned, about 20 minutes. Allow the pudding to cool for at least 20 minutes before serving.
   
   Serves 12
   
   
   
   Cinnamon Sugar:
   
   â—¦ 2 tablespoons granulated sugar
   â—¦ 2 tablespoons raw sugar (such as turbinado)
   â—¦ ½ teaspoon ground cinnamon
   
   Combine all of the ingredients in a small bowl.
   
   
   Makes ¼ cup
   
   






Final Comments


• For the best results, use fresh seasonal cherries for this recipe. But if you crave this combination at other times, frozen organic cherries are an acceptable substitute. You'll want to add them when they're frozen to minimize how much they stain the rest of the batter pink.