August 1, 2010
Yield: 18 servings.
24 cups French bread, cut into 1" cubes
1½ cups white chocolate chunks
12 large eggs
1¼ cups sugar
2 Tbsp. vanilla extract, divided
4 cups heavy whipping cream
3 cups whole milk
as needed, Crisco Professional® Pan Release Spray
5¼ cups Dickinson's® Black Sweet Cherry Preserves
¼ cup cherry brandy
2¼ cups Smucker's® Hot Fudge Topping, warm
Preheat conventional oven to 350°F. Combine French bread cubes and white chocolate in large bowl. Combine eggs, sugar and 1 Tbsp. vanilla in bowl; whisk to blend. Add heavy cream and milk; pour over reserved bread cube blend and mix. Let stand 15 minutes.
Spray 2 half-size hotel pans with pan release spray; portion bread pudding mixture evenly in pans. Spoon 1½ cups Dickinson's® Black Sweet Cherry Preserves over each pan. Bake pans uncovered for 50 to 60 minutes or until custard is set. Cool slightly. Slice each pan into 9 portions. Combine 2¼ cups Dickinson's® Black Sweet Cherry Preserves, 1 Tbsp. vanilla extract and cherry brandy in saucepan; simmer until warm.
To assemble single serving: Portion 1 wedge bread pudding on plate; top with 2 Tbsp. each cherry sauce and Smucker's® Hot Fudge Topping.
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