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–+ servings

Idaho® Potato Bread Pudding With Marscapone, White Chocolate, Dried Cherries, and Praline Créme Angl

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Servings

1 Servings

Ingredients

  • 6 T Unsalted butter softened
  • 2 pounds Potato bread or rolls cut into 1 inch cubes
  • 2 cups Dried cherries
  • 1 pound White Chocolate cut into 1/2 inch chunks
  • 2 1/2 pounds Mascarpone Cheese very soft
  • 6 each Eggs
  • 6 cups Half and Half
  • 3 sups Sugar
  • 3 T Pure Vanilla Extract
  • 2 t Ground cinnamon
  • 1/2 t Ground nutmeg Praline Creme Angliase
  • each Egg Yolks
  • 11/2 cups Dark Brown Sugar
  • 1 T Arrowroot powder
  • 4 cups Half and Half
  • 1 T Pure Vanilla Extract
  • 2 ounces Bourbon

Instructions

  • Preheat oven to 375° Butter the 2" Hotel Pan well with the butter.
  • Combine the bread cubes, dried cherries and white chocolate chunk, mix well. Place into pan. 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.
  • 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.
  • Serve with Praline Crème Anglaise at the side.
  • 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. 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).
  • 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. 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.
  • Source: Idaho Potato Commission