Cherry Turnover Bread Pudding With White Chocolate
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 3 cherries, turnovers
- 3 butter croissants
- 1 quart milk (could use part milk, part whipping cream if you're feelin' dangerous)
- 1⁄2 cup butter, melted
- 1⁄4 cup white sugar
- 1 cup brown sugar, divided
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 4 eggs
- 1 tablespoon vanilla
- 1 tablespoon vanilla vodka (orange liqueur would be fantastic as well)
- 6 ounces white chocolate, chopped
- 1⁄2 cup dried tart cherry (could use craisins)
directions
- Break the turnovers and croissants into chunks in a large bowl.
- Add the white sugar, 1/2 cup of brown sugar, nutmeg, allspice and melted butter and stir. *NOTE: depending on the sweetness of your turnovers, you may need less sugar. Mine were not terribly sweet.*.
- Add the eggs one at a time, alternating with the milk and stirring well so that each egg is incorporated before adding the next one. Do this until all the eggs and milk are used.
- Stir in the vanilla and vodka. Fold in the white chocolate chunks and cherries.
- Pour into a buttered 2 quart cassarole dish. Sprinkle the brown sugar evenly across the top of bread mixture. I grated an additional 1/8 teaspoon of nutmeg over the top as well.
- Bake in a preheated 350* oven for 1 hour.
- Let cool 20 to 30 minutes as pudding will set firmer as it cools. Can be served warm or chilled. I love it warm with vanilla bean ice cream or a dollop of sweetned whipped cream.
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