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Cherry-Chocolate Bread Pudding

Cherry-Chocolate Bread Pudding
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Prep Time

Cook Time

40 mins

Servings

8

Ingredients

  • 6 cups bread cubes (3/4 inch each)
  • 3 cups half and half
  • ¼ cup sugar
  • 1 12-ounce package white chocolate chips
  • 4 eggs, beaten
  • 1 21-ounce can MUSSELMAN’S® Cherries Jubilee

Instructions

Toast bread cubes at 350°F for 15 minutes.

In saucepan, heat half and half and sugar until boiling.

Remove from heat; stir in chocolate until melted. Then gradually whisk into eggs.

Place bread cubes in 2-quart casserole with non-stick cooking spray.

Top with half and half mixture. Let stand 10 minutes for bread to absorb liquid.

With ice cream scoop or 1/4 cup measure, drop cherry mixture on top of pudding at intervals. Swirl with spatula until marbled. Some cherry should be visible on bottom of casserole.

Bake at 325°F for 40 minutes until puffed and golden.

Dust with confectioners' sugar. Makes 8 servings.

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