White Chocolate Bread Pudding With Tart Cherry Zin... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 1012 |
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This is seriously one of the best bread puddings I've ever eaten. It rivals Grandma's...unless I need comforting, then I still rely on Grandma's recipes. Ingredients:
1 1/2 c heavy whipping cream |
1 1/2 c half-and-half |
10 oz white chocolate, coarsely chopped |
1 c milk |
1/2 c sugar |
6 eggs |
1 tsp cinnamon |
1 tsp nutmeg |
1 loaf french bread, cut into 2 cubes |
tart cherry zinfandel sauce |
2 c dried tart cherries |
2 c red zinfandel |
1/2 c sugar |
Directions:
1. Preheat oven to 275 degrees. Heat the heavy cream and half-and-half in a double boiler until steaming, and small bubbles form around the edge of the pan. Add chocolate, stirring until melted. Remove from heat and set aside.
2. Combine the milk, sugar, cinnamon, nutmeg, and eggs. Mix well. Slowly pour the egg mixture into the white chocolate cream mixture, stirring constantly.
3. Spray a large (9x11 or 10x13) baking dish with non-stick cooking spray. Place bread cubes in baking dish. Pour 1/2 chocolate mixture over bread cubes. Press bread into mixture, making sure it soaks up the liquid. Pour remaining chocolate mixture over bread cubes.
4. Cover with foil. Bake at 275 degrees for one hour. Remove the foil, increasing oven temperature to 400 degrees. Bake 15 minutes longer until the top is golden brown.
5. Serve with Tart Cherry-Zinfandel Sauce.
6. Tart Cherry Zinfandel Sauce:
7. Combine all ingredients in a medium saucepan. Bring to a boil. Simmer over low heat for 5 minutes.
8. Remove the cherries, continuing to let the wine simmer over medium heat for 8-10 minutes, until it is reduced to 3/4 cup.
9. Remove from heat and stir in the cherries.
10. Serve warm with bread pudding.
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