Dried Cherry White Chocolate Bread Pudding Recipe

  • 4 tablespoons Butter - melted
  • 4 Eggs - slightly beaten (Large)
  • 1 cup light brown sugar
  • 3 cups heavy cream
  • 1 cup Whole Milk
  • 1 teaspoon Real Vanilla Extract
  • 1/2 tablespoon cinnamon
  • 1 cup dried cherries
  • 1/2 cup Sliced Almonds - toasted
  • 6 Whole Crescents - split inch half like a sandwich
  • 16 ounces Ghiridelli White Chocolate Chips
  • 1 1/2 cups Whipping Cream
Use melted butter to coat an 8x10 inch glass cake pan. In a separate bowl, mix together eggs, brown sugar, heavy cream, milk, cinnamon and vanilla. Line baking dish with the bottom half of the crescents (you can cut these to fit in a flat layer). Sprinkle toasted almonds, 6 oz white chocolate and 3/4 C of dried cherries over crescent bottoms. Pour 1/3 of the wet mixture over the top. Place the tops of the crescents in the baking dish (you can cut these to fit in a flat layer also.). Pour remainder of wet mixture over the top and sprinkle with remaining chocolate and dried cherries. Cover with plastic wrap and refrigerate overnight. Cook at 350° for 1 hour uncovered.

While pudding is baking, combine 1 1/2 C of whipping cream with remaining 8 oz of white chocolate in a sauce pan. Heat on low until chocolate is totally melted in cream. Spoon this warm mixture over the top of each serving of the bread pudding.

Bread pudding makes 6-8 good sized portions.

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