- 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
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.