November 9: Lunchbreak - White Chocolate Sundried Cherry Bread Pudding

Gordon Biersch Brewery
639 E. Boughton Rd.

March of Dimes Suburban Signature Chefs Auction
Wednesday, November 14
5:30 p.m.
Bolingbrook Golf Club
2001 Rodeo Drive Bolingbrook


White Chocolate Sundried Cherry Bread Pudding
12 Servings

1/2 cup melted butter
6 large eggs
1 1/2 cups light brown sugar
6 cups heavy cream
1 1/2 cups milk
1/2 Tbs vanilla extract
1 cup sun-dried cherries
1 1/2 cups chopped white chocolate
.8 tsp ground cinnamon
2" of bread cubes

Place bread into large bowl and toss with 1/2 cup of melted butter. Use remaining butter to coat the inside of your pan. In sauce pan add cream, milk, vanilla, brown sugar and cinnamon. Heat sauce on low heat just until whisps of steam start to appear and turn off heat. Place bread into greased pan and evenly spread chocolate and cherries over bread. Slowly whisk eggs into sauce. Pour sauce over bread, making sure all bread is covered. Place another pan on top of bread pudding to keep all bread immersed and let sit for 15 minutes. Remove pan and place into a 300 degree oven for approx 40 minutes or until golden brown and pudding has set.

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