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1
Preheat the oven to 350 degrees F.
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2
Cut the crusts off the bread and cut into 1-inch cubes.
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3
You should have about 3 1/2 cups of cubes.
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4
Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes.
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5
Watch carefully to make sure they do not brown too much; set aside to cool.
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6
Leave the oven on.
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7
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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8
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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9
Set aside to infuse 10 minutes.
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10
Add the chopped chocolate and whisk until it melts completely.
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11
In a large mixing bowl, whisk the eggs and sugar together.
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12
Whisking constantly, gradually add the hot cream mixture.
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13
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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14
Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes.
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15
Fold the mixture occasionally to ensure even soaking.
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16
Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish.
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17
Arrange the puddings in a hot water bath.
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18
Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding.
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19
Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet.
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20
White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth.
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21
Strain, then chill.
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22
Spin according to ice cream maker's instructions.
