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


  1. Preheat oven to 375°. Butter the 2" Hotel Pan well with the butter.
  2. 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.
  3. 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.
  5. Serve with Praline Crème Anglaise at the side.
Praline Crème Angliase
  1. Combine the egg yolks, brown sugar and arrowroot, in an electric mixer, mix until light and fluffy.
  2. 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.
  3. Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water).
  4. 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.
  5. 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.
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Yield: (1) 2" Hotel Pan

Todd Downs
Bon Appetit Management
Ft. Wayne, IN

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