Idaho Potato Bread Pudding with White Chocolate and Cherries
This decadent bread pudding transforms potato bread into a rich, custard-soaked dessert studded with dried cherries and white chocolate chunks. The mascarpone cheese adds extraordinary creaminess while the praline crème anglaise provides an elegant bourbon-spiked sauce. Perfect for special occasions or holiday entertaining, this restaurant-style dessert serves a crowd and showcases the unique texture that potato bread brings to traditional bread pudding.
Ingredients
- 6 tablespoons unsalted butter, softened
- 2 pounds potato bread or rolls, cut into 1 inch cubesbrioche or challah1:1high
- 2 cups dried cherriesdried cranberries1:1highFull guide →
- 1 pound white chocolate, cut into 1/2 inch chunksdark chocolate1:1highFull guide →
- 2 ½ pounds Mascarpone cheese, very softcream cheese1:1mediumFull guide →
- 6 each eggs
- 6 cups half and half
- 3 cups sugar
- 3 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 8 each egg yolks
- 1 ½ cups dark brown sugar
- 1 tablespoon arrowroot powder
- 4 cups half and half
- 1 tablespoon pure vanilla extract
- 2 ounces Bourbonrum or brandy1:1mediumFull guide →
Instructions
- 1
Preheat oven to 375 degrees and butter the hotel pan well
- 2
Combine bread cubes, dried cherries, and white chocolate chunks and mix well, then place into pan
- 3
Beat mascarpone with eggs in mixing bowl until well combined
- 4
Add half and half, sugar, vanilla, and spices to mascarpone mixture and beat until combined
- 5
Pour liquid over bread mixture and press bread into liquid to immerse well
- 6
Bake until top is puffed and lightly browned, about 1 hour
- 7
For crème anglaise, combine egg yolks, brown sugar, and arrowroot in electric mixer and mix until light and fluffy
- 8
Scald half and half and add gradually to egg mixture, folding by hand until well mixed
- 9
Return mixture to heat and cook over low heat, stirring constantly
- 10
Prepare ice bath with mixing bowl set over larger bowl filled with ice and water
- 11
When mixture coats back of spoon, remove from heat and strain through sieve into ice bath bowl
- 12
Stir crème anglaise as it cools
- 13
Serve bread pudding warm with crème anglaise on the side, dusted with powdered sugar
Tips
Press bread cubes firmly into custard mixture to ensure even soaking and prevent dry spots in the finished pudding.
Strain the crème anglaise through a fine sieve to remove any lumps and achieve a silky smooth sauce.
Use an ice bath to quickly cool the crème anglaise and prevent overcooking which can cause curdling.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or cover and warm in 300F oven.
Assemble bread pudding up to 4 hours ahead and refrigerate. Crème anglaise can be made 1 day ahead and chilled.
Serve warm with crème anglaise drizzled alongside or in small sauce boats. Dust with powdered sugar before serving.
Common Mistakes
Don't let crème anglaise boil or eggs will scramble - remove immediately when it coats spoon
Press bread well into custard to prevent dry spots from forming during baking
Substitutions
FAQ
Can I make this without the crème anglaise?
Yes, serve with vanilla ice cream, caramel sauce, or simply dust with powdered sugar for a simpler presentation.
How long will leftovers keep?
Bread pudding keeps refrigerated for 3 days. Reheat portions in microwave or low oven. Crème anglaise keeps 2 days chilled.
Can I freeze bread pudding?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight and reheat gently. Don't freeze the crème anglaise.