Rainier Cherry White Chocolate Bread Pudding, 7/10/12 - KATV - Breaking News, Weather and Razorback Sports

Rainier Cherry White Chocolate Bread Pudding, 7/10/12

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Chris Monroe

Hunka Pie

 

One small baking pan or tin

1/2 loaf of French bread

One  & 1/4 cup sugar

One Tablespoon of cinnamon

4eggs beaten

2 1/2cups heavy cream

Three cups of fresh pitted Rainier Cherries One &1/2 cup of chopped white chocolate Two tablespoon of cornstarch

 

Procedure

1. Rum Rainier Cherry sauce. Add one cup pitted Rainier cherries, and 1/3 cup water. Bring to boil. Cook for several minutes until cherries are soft. Add 1/4 cup sugar, two tablespoons of cornstarch and dash of rum. Stir mixture. Cool to room temperature.

 

2. Butter baking pan and lightly sprinkle sugar over pan. Set aside.

 

3. Preheat oven to 350.

 

4. Chop French bread into cubes.

5. Beat eggs and add two cups cream to eggs. Beat well. Mix remaining sugar and cinnamon. Add sugar mixture to eggs and stir well. Add cubed French bread. Fold and cover bread with custard. ( this can be done the night before).

 

6. Assemble the bread pudding with layers of bread custard mix, chopped white chocolate, pitted Rainier Cherries, drizzles of rum Rainier cherry sauce. Layer and press down until baking pan is full.

 

7. Place in oven. Bake for 30 to 40 minutes until golden brown and bread pudding has puffed.

 

8. White chocolate ganache. Heat 1/2 cup heavy cream for 3minutes. Place one cup of chopped white chocolate in mixing bowl. Pour hot cream over white chocolate. Wait three minutes and mix.

 

9. Pull hot bread pudding from oven. Drizzle with white chocolate ganache and Rum Rainier Cherry sauce. Serve immediately with whipped cream!

 

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