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Crock Pot White Chocolate Bread Pudding
1/3 C. dried cherries or dried cranberries
3 T. brandy or bourbon
1 (3-oz.) bar white chocolate (a high-quality brand, such as Tobler or Lindt)
2 T. butter
6 C. stale French bread cubes
4 eggs
1/3 C. sugar
1 C. half-and-half
1 t. vanilla extract
Soak cherries (or cranberries) in brandy (or juice) for at least one hour, until
plumped. Coarsely chop the chocolate bar. Meanwhile, bring all remaining
ingredients to room temperature.
Generously butter the crockery insert of a 3 1/2 quart slow cooker. Cover the
bottom with half of the bread cubes; then scatter with half of the drained
cherries and chopped chocolate. Layer on the remaining bread cubes and top with
the rest of the cherries and chocolate.
Whisk the eggs and sugar until smooth; then whisk in the half-and-half and
vanilla until well-blended. Carefully pour over the bread mixture, gently
pressing down on bread to moisten all cubes. Cook on high for 1 3/4 hours,
without lifting lid, until set and puffed. Serve warm or at room temperature.
Makes 6 servings.
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