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White Chocolate Cherry Bread Pudding

White Chocolate Cherry Bread Pudding

Yield: 18 servings.

24 cups French bread, cut into 1" cubes

1½ cups white chocolate chunks

12 large eggs

1¼ cups sugar

2 Tbsp. vanilla extract, divided

4 cups heavy whipping cream

3 cups whole milk

as needed, Crisco Professional® Pan Release Spray

5¼ cups Dickinson's® Black Sweet Cherry Preserves

¼ cup cherry brandy

2¼ 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 2 half-size hotel pans with pan release spray; portion bread pudding mixture evenly in pans. Spoon 1½ cups Dickinson's® Black Sweet 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 2¼ cups Dickinson's® Black Sweet 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 cherry sauce and Smucker's® Hot Fudge Topping.