White Chocolate and Cherry Bread Pudding: A Symphony of Sweetness and Comfort

There’s a certain magic that happens when simple ingredients are coaxed into something truly extraordinary, and for me, that magic is embodied in a perfectly baked bread pudding. This particular iteration, a decadent blend of creamy white chocolate and tart dried cherries, always brings me back to cozy evenings spent by the fireplace, the aroma of warm spices filling the air. It’s the kind of dessert that feels like a warm embrace, perfect for sharing with loved ones or savoring in quiet indulgence. The way the slightly crisp edges give way to a custardy, almost molten interior, studded with sweet white chocolate and bursts of cherry, is pure bliss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 1 hour 5 minutes to 1 hour 15 minutes
• Servings: 10
• Yield: 1 (9- by 13- by 2-inch) baking pan
• Dietary Type: Not specified

Ingredients

This recipe calls for straightforward ingredients that come together beautifully to create a rich and comforting dessert.

• 1 (18-inch) baguette, cut into 1-inch slices
• 8 ounces white chocolate, coarsely chopped
• 1 1/2 cups dried cherries
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 6 large eggs
• 2 cups heavy cream
• 2 cups whole milk
• 1 tablespoon vanilla extract
• 1/2 cup unsalted butter, cubed
• 1/3 cup cherry jelly

Equipment Needed

To bring this delightful bread pudding to life, you’ll need a few essential kitchen tools:

• A large mixing bowl (or two, for efficient mixing)
• A whisk
• A measuring cup set
• A tablespoon and teaspoon measure
• A 9- by 13- by 2-inch baking pan
• An oven

Instructions

Crafting this white chocolate and cherry bread pudding is a rewarding process, and with these clear steps, you’ll achieve a fantastic result every time.

1. Preheat your oven to 325°F (160°C). This moderate temperature is crucial for ensuring the bread pudding bakes through evenly without burning.
2. In a large mixing bowl, toss together the baguette slices, coarsely chopped white chocolate, and dried cherries. Ensure the bread pieces are well-coated and evenly distributed with the chocolate and cherries. Set this mixture aside.
3. In a second large mixing bowl, stir together the sugar, cinnamon, and nutmeg. This spice blend will form the base of our flavorful custard.
4. Measure out 1/4 cup of this sugar-spice mixture into a small bowl and set it aside. This portion will be used for topping later.
5. In a third large mixing bowl, whisk together the eggs, heavy cream, whole milk, and vanilla extract until thoroughly combined. You’re looking for a smooth, homogenous liquid that will form the custardy base of the pudding.
6. Whisk the egg mixture into the larger bowl of sugar mixture. Continue whisking until everything is well incorporated.
7. Pour the combined egg and sugar mixture over the bread, white chocolate, and cherry mixture. Gently stir everything together to ensure all the baguette slices are moistened by the custard.
8. Pour the entire batter into a 9- by 13- by 2-inch baking pan. Spread it out evenly.
9. Sprinkle the reserved 1/4 cup of sugar mixture evenly over the top of the bread pudding. This will create a delightful sweet crust as it bakes.
10. Scatter the cubed unsalted butter over the top. The butter will melt and contribute to the richness and golden-brown finish.
11. Bake in the preheated oven until the bread pudding is golden brown and just set in the middle, approximately 50 to 60 minutes. To check for doneness, you can gently insert a knife near the center; it should come out mostly clean, with perhaps a few moist crumbs attached. The center should have a slight wobble but not be liquid.
12. Remove the bread pudding from the oven and spread the cherry jelly evenly over the warm top. The residual heat will help melt the jelly, creating a beautiful glaze.
13. Serve warm or at room temperature.

Cook’s note: If you find yourself wanting to get ahead, this bread pudding can be baked one day ahead. Allow it to cool completely, then cover it tightly and refrigerate. To reheat, place it in a 350°F (175°C) oven until heated through, which usually takes about 20 minutes.

Expert Tips & Tricks

As a seasoned chef, I’ve learned that a few little adjustments can elevate a good dish to a truly spectacular one. For this White Chocolate and Cherry Bread Pudding, here are some insights to ensure your success:

• The Baguette Matters: While any day-old baguette will work, choosing one with a good crust will yield a more interesting texture contrast once baked. Stale bread absorbs the custard beautifully without becoming mushy.
• White Chocolate Quality: Don’t skimp on the quality of your white chocolate. Opt for a good-quality couverture white chocolate rather than chips, as they often contain stabilizers that prevent them from melting as smoothly. Coarsely chopping it ensures you get delightful pockets of melted chocolate throughout the pudding.
• Cherry Tartness: The dried cherries provide a lovely tart counterpoint to the sweetness of the white chocolate and custard. If you find your cherries are very dry, you can briefly soak them in a little warm water or even a splash of kirsch (cherry liqueur) for 10-15 minutes before draining and adding them to the mix. This will plump them up and intensify their flavor.
• Even Custard Distribution: When pouring the custard over the bread mixture, gently press down on the bread slices with a spatula to ensure they are all submerged and absorbing the liquid evenly. This prevents dry pockets.
• The Perfect Set: The key to a wonderful bread pudding is achieving that delightful balance between a custardy interior and a slightly caramelized, golden exterior. Be mindful of your oven’s hot spots; if you notice one side browning too quickly, you can rotate the pan halfway through baking. A slight jiggle in the center when it’s done is ideal – it will continue to set as it cools.

Serving & Storage Suggestions

This White Chocolate and Cherry Bread Pudding is a showstopper on its own, but a few thoughtful additions can make it even more memorable.

Serve it warm, right after the cherry jelly has been spread over the top. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes for an irresistible pairing. For a more refined touch, a drizzle of crème anglaise or a sprinkle of toasted slivered almonds can add extra layers of flavor and texture.

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 2 days. As mentioned in the cook’s note, reheating in a 350°F oven is the best way to revive its comforting warmth and texture. It’s also quite delicious served at room temperature, making it a convenient dessert for picnics or potlucks.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this decadent bread pudding. Please note that these values are approximate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	735.4 kcal
Calories from Fat
Total Fat	40.7 g	62%
Saturated Fat	23.5 g	117%
Cholesterol	224.6 mg	74%
Sodium	505.8 mg	21%
Total Carbohydrate	80 g	26%
Dietary Fiber	2.5 g	10%
Sugars	42.4 g	169%
Protein	13.6 g	27%

Variations & Substitutions

While this recipe is already a triumph, feel free to experiment and make it your own!

• Dairy-Free Delight: For a dairy-free version, substitute the heavy cream and whole milk with full-fat canned coconut milk or a good quality unsweetened non-dairy creamer. Ensure your white chocolate is also dairy-free.
• Boozy Cherries: For an adult twist, soak the dried cherries in a tablespoon or two of cherry liqueur (like Kirsch), rum, or even brandy for at least 30 minutes before adding them to the bread pudding.
• Citrus Zest: A little bit of orange or lemon zest added to the custard mixture can brighten the flavors and complement the sweetness of the white chocolate and the tartness of the cherries beautifully.
• Different Dried Fruits: If dried cherries aren’t your favorite, consider using dried cranberries for a tangier bite, or a mix of dried berries for more complexity.

FAQs

Q: Can I use a different type of bread instead of a baguette?
A: Absolutely! Stale challah, brioche, or even a hearty white bread would work wonderfully, as they all absorb liquid well and provide a comforting texture.

Q: My bread pudding looks a bit too wet in the center, what did I do wrong?
A: This usually means it needs a bit more baking time. The center will be a little wobbly when done, but it should firm up as it cools. You can always return it to the oven for another 5-10 minutes if you’re concerned.

Q: Why is my white chocolate clumping?
A: This can happen if the white chocolate isn’t good quality or if it gets too hot during the melting process. Ensure you’re using a good brand and try to keep the custard mixture at a warm, not boiling, temperature when combining.

Q: Can I make this bread pudding ahead of time?
A: Yes, as mentioned in the cook’s note, you can bake it a day in advance and reheat it. You can also assemble the entire dish (up to the baking step) a day ahead and refrigerate it, then bake it when needed, allowing a little extra baking time.

Q: What’s the best way to serve this bread pudding for a crowd?
A: For a larger gathering, consider baking it in individual ramekins. This makes for elegant presentation and easy serving. Adjust the baking time accordingly, as smaller portions will cook faster.

Final Thoughts

This White Chocolate and Cherry Bread Pudding is more than just a dessert; it’s an experience. It’s a testament to how simple ingredients, treated with a little care and imagination, can create moments of pure culinary joy. I encourage you to try this recipe, to gather your loved ones, and to share in the warmth and sweetness it brings. Whether served with a rich coffee, a dessert wine, or simply enjoyed as is, I’m confident this delightful pudding will become a cherished favorite in your home. Don’t hesitate to share your creations and any delightful twists you discover – happy baking!