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White Chocolate Cherry Bread Pudding

White Chocolate Cherry Bread Pudding

White Chocolate Cherry Bread PuddingYield: 18 servings, 3”x4” wedge per serving.

  • 24 cups French bread, cut into 1” cubes
  • 11⁄2 cups white chocolate chunks
  • 12 large eggs
  • 11⁄4 cups sugar
  • 2 Tbsp. vanilla extract, divided
  • 4 cups heavy whipping cream
  • 3 cups whole milk
  • as needed, Crisco Professional® Pan Release Spray
  • 51⁄4 cups Dickinson’s® Bing Cherry Preserves
  • 1⁄4 cup cherry brandy
  • 21⁄4 cups Smucker’s® Hot Fudge Topping, warm

Preheat conventional oven to 350°F. Combine French bread cubes and white chocolate in large bowl. Combine eggs, sugar and 1 Tbsp. vanilla in bowl. Whisk to blend. Add heavy cream and milk; pour over reserved bread cube blend and mix. Let stand 15 minutes.

Spray two half-size hotel pans with pan release spray. Portion bread pudding mixture evenly in pans. Spoon 11⁄2 cups cherry preserves over each pan. Bake pans uncovered for 50 to 60 minutes, or until custard is set. Cool slightly. Slice each pan into 9 portions.

Combine 21⁄4 cups cherry preserves, 1 Tbsp. vanilla extract and cherry brandy in saucepan. Simmer until warm.

To assemble single serving: Portion 1 wedge bread pudding on plate; top with 2 Tbsp. each of cherry sauce and hot fudge topping.