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Potato Bread Pudding with Mascarpone, White Chocolate, Dried Cherries, Praline Crème Anglaise

Potato Bread Pudding with Mascarpone, White Chocolate, Dried Cherries, Praline Crème Anglaise

Recipe courtesy of Todd Downs

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 6 T. Unsalted butter, softened
  • 2 lb. Potato bread or rolls, cut into 1 inch cubes
  • 2 C. Dried cherries
  • 1 lb. White Chocolate, cut into 1/2 inch chunks
  • 2 1/2 lb. Mascarpone Cheese, very soft
  • 6 each Eggs
  • 6 C. Half and Half
  • 3 C. Sugar
  • 3 T. Pure Vanilla Extract
  • 2 tsp. ground cinnamon
  • 1/2 tsp. Ground nutmeg
  • Praline Creme Anglaise:
  • 8 each Egg Yolks
  • 1 1/2 C. Dark Brown Sugar
  • 1 T. Arrowroot powder
  • 4 C. Half and Half
  • 1 T. Pure Vanilla Extract
  • 2 oz. Bourbon



1 PREHEAT OVEN to 375°

2 Butter the 2" Hotel Pan well with the butter. Combine the bread cubes, dried cherries and white chocolate chunk , mix well. Place into pan.

3 Place the marscarpone into a mixing bowl, add the eggs mix well . Add the half and half, sugar, vanilla and spices. Beat well, until combined.

4 Pour the liquid over the bread mixture. Pressing the bread into the liquid to immerse it well. Bake the pudding until the top is puffed and lightly browned, about 1 hour.


6 Combine the egg yolks , brown sugar and arrowroot, in an electric mixer, mix until light and fluffy. Scald the half and half , add a little at a time to the egg mixture, folding together by hand, until well mixed.

7 Praline Crème Anglaise, cont.

8 Return to the heat, cooking over low heat, stirring constantly. Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water).

9 When the mixture coats the back of a spoon, remove from heat immediately, and strain through a sieve into the top bowl of the ice bath. Stir as the mixture cools.

10 Serve at the side of the bread pudding in goosenecks or sauce boats, serve the bread pudding in chafing dishes warm. Dusted with powdered sugar

Special instructions

Recipe courtesy of Todd Downs

Source: Idaho Potato Commission