posted by AMB 04-27-101 4:56 AM
Emeril's own website
Dried Cherry and White Chocolate Bread Pudding Box
4 tablespoons unsalted butter, melted, in all
4 large eggs, lightly beaten
1 cup light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 cup dried cherries
6 cups day-old bread cubes (1/2-inch)
6 ounces white chocolate, chopped
1/2 cup Spiced Creme Anglaise (homemade or store bought)
3 tablespoons sweetened whipped cream
Powdered sugar in small shaker
Fresh mint sprigs
Preheat the oven to 350 degrees F. 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.