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White Chocolate-Cherry Bread Pudding
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Transform old buns into a decadent dessert: white chocolate cherry bread pudding.
Ingredients:
  • 8 day-old Ball Park® Hamburger Buns, cut into bite-size pieces
  • 1.5 cups dried sour cherries (or other dried fruit)
  • 2 cups cherry or apple juice
  • 2 tablespoons sugar
  • 1 (11 ounce) package white chocolate chips
  • 2 cups half-and-half
  • 1 cup milk
  • 0.25 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 5 eggs, beaten
  • 1 cup creme fraiche
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions:
  • In a saucepan, mix dried cherries, juice, and 2 tablespoons of sugar. Bring to a boil, then lower the heat and stir for a minute or two until the sugar dissolves.
  • Take off the heat and let it rest. (Tip: If using Grand Marnier instead, mix cherries and liqueur in a bowl, cover, and let it soak overnight.)
  • Preheat the oven to 350°F.
  • Combine white chocolate, half & half, milk, and sugar in a saucepan. Heat over medium heat for 5 to 7 minutes, stirring until the chocolate melts and the mixture is smooth.
  • Sprinkle in fragrant cinnamon and nutmeg, then lower heat to simmer gently.
  • Add a small amount of the warm mixture to the beaten eggs and mix thoroughly to temper them. Gradually incorporate the tempered eggs into the white chocolate mixture, stirring until well combined.
  • Reserve the cherry liquid after draining.
  • Grease a 9x9-inch baking pan or 8 ramekins with butter.
  • Layer half of the cubed buns in the pan or ramekins, followed by half of the cherries. Repeat with the remaining cubed buns and cherries.
  • Pour the smooth white chocolate over the bread and cherries, gently pressing down to ensure the bread absorbs the luscious liquid completely.
  • Bake for 30 to 40 minutes until a knife inserted in the center comes out clean. Let it rest for 10 minutes after removing from the oven.
  • Create the topping by mixing creme fraiche, confectioner's sugar, and 1 to 2 tablespoons of the cherry liquid, stirring until well combined.
  • Generously spoon the creme over the bread pudding, and enjoy it while still warm.

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