Prep 15 mins
Cook 1 hr
- 18 inch baguette, cut into 1-inch slices
- 226.79 g white chocolate, coarsely chopped
- 354.88 ml dried cherries
- 236.59 ml sugar
- 14.79 ml cinnamon
- 4.92 ml nutmeg
- 6 large eggs
- 473.18 ml heavy cream
- 473.18 ml whole milk
- 14.79 ml vanilla extract
- 118.29 ml unsalted butter, cubed
- 78.07 ml cherry jelly
- Preheat oven to 325°F
- In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
- In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
- Measure out 1/4 cup of mixture into small bowl and set aside.
- In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
- Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
- Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
- Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
- Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
- Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.
Very tasty, VERY RICH bread pudding! I tried to dry out my baguette as much as possible beforehand (the drier the bread, the more it soaks in the custard) and I let the bread soak in the batter for about 10 minutes. It could have probably used another few minutes to really soak in completely, but it still turned out great. The only thing I didn't do was the cherry jelly. One minute on high in the microwave reheats it perfectly if you don't want to bother with the oven.