INGREDIENTS:2 cups heavy cream
1 cup milk
5 eggs, slightly beaten
1 cup sugar
1 Tbsp. vanilla extract
1 Tbsp. almond extract
1 ½ tsp. cinnamon
2 cups sweet cherries, frozen, drained
1 cup white chocolate chips
½ pound white bread, cubed
For Sauce:
1 pound white chocolate
1 cup heavy cream
¼ cup Kirshwasser liqueurDIRECTIONS:The day before serving, in a medium bowl, mix cream, milk, eggs, sugar, vanilla and almond extract. Stir in white chocolate chips, cherries and bread. Mix well. Cover and refrigerate overnight.
The day of serving, prepare a bundt-style springform pan by spraying well with cooking spray. Cover the bottom of the pan with foil to prevent leaks. Pour bread pudding mixture into pan and cover well with foil. Bake at 325°F approximately 1 hour 20 minutes, or until the pudding is firm and the bread is golden brown. Let cool for at least 10 minutes before removing sides of pan.
Prepare Sauce: Scald cream in a small saucepan. Place chocolate pieces in a medium bowl. Pour hot cream over chocolate and whisk until smooth. Add liqueur and stir well. Serve pudding warm with sauce. SERVINGS:12 servingsFrom:Amy Mercurio, junior sous chef at Emeril’s Restaurant, Orlando
