Recipe - Dried Cherry And White Chocolate Bread Pudding Box

4 tablespoon Unsalted butter; melted, in
all
4 lg Eggs; lightly beaten
1 cup Light brown sugar
3 cup Heavy cream
1 cup Milk
1 teaspoon Pure vanilla extract
One half teaspoon Ground cinnamon
1 cup Dried cherries
6 cup Dayold bread cubes; (1/2
inch)
6 ounce White chocolate; chopped
One half cup Spiced Creme Anglaise
3 tablespoon Sweeten whipped cream
Powdered sugar in small
shaker
Fresh mint sprigs

ESSENCE OF EMERIL SHOW #EE2282

Preheat the oven to 350 degrees. 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.

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998