Idaho® Potato Bread Pudding With Marscapone, White Chocolate, Dried Cherries, and Praline Crème Anglaise
- 6 tablespoons unsalted butter, softened
- 2 pounds potato bread or rolls, cut into 1 inch cubes
- 2 cups dried cherries
- 1 pound white chocolate, cut into ½ inch chunks
- 2 1/2 pounds Mascarpone cheese, very soft
- 6 each eggs
- 6 cups half and half
- 3 cups sugar
- 3 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Praline Crème Anglaise
- 8 each egg yolks
- 1½ cups dark brown sugar
- 1 tablespoon arrowroot powder
- 4 cups half and half
- 1 tablespoon pure vanilla extract
- 2 ounces Bourbon
- 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.
Yield: (1) 2" Hotel Pan
Bon Appetit Management
Ft. Wayne, IN