Dried Cherry and White Chocolate Bread Pudding Box

• 4 tablespoons unsalted butter, melted, in all
• 4 large eggs, lightly beaten
• 1 cup light brown sugar
• 3 cups heavy cream
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup dried cherries
• 6 cups day-old bread cubes (1/2-inch)
• 6 ounces white chocolate, chopped
• 1/2 cup Spiced Creme Anglaise (homemade or storebought)
• 3 tablespoons sweetened whipped cream
• Powdered sugar in small shaker
• Fresh mint sprigs

1. Preheat the oven to 350 degrees F. Brush a baking dish (10 x 14 inches) with 2 tablespoons of butter.
2. In a large bowl whisk together the eggs, brown sugar, cream, and milk.
3. Add the vanilla, cinnamon, dried cherries, bread, and chocolate and stir to blend thoroughly.
4. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish.
5. Bake until firm, for about 1 hour.
6. Remove from the oven and allow to cool on rack until just warm.
7. Place the square of the pudding down on the plate.
8. Spoon the anglaise over top.
9. Add a dollop of cream, dust with powdered sugar, and garnish with fresh mint sprigs.

unsalted butter, eggs, light brown sugar, heavy cream, milk, vanilla, ground cinnamon, cherries, bread, white chocolate, anglaise, cream, powdered sugar, mint sprigs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/dried-cherry-and-white-chocolate-bread-pudding-box-recipe.html (may not work)