-
1
Bread Pudding: Beat whole eggs and egg yolks with whisk until well blended; set aside.
-
2
Mix heavy cream, milk and sugar in large saucepan; bring just to boil on low heat, stirring frequently.
-
3
Add white chocolate; stir until completely melted.
-
4
Remove from heat.
-
5
Gradually whisk in egg mixture.
-
6
Stir in 1/4 cup of the zest (or stir in 2 tsp.
-
7
of the zest for trial recipe).
-
8
Spread half the bread cubes evenly onto bottoms of 6 half-hotel pans (or onto bottom of 1 half-hotel pan for trial) sprayed with cooking spray.
-
9
Sprinkle with half each of the chopped wafers and cranberries.
-
10
Repeat layers.
-
11
Pour 2 qt.
-
12
of the chocolate mixture over cranberries in each pan; gently press bread into chocolate mixture with back of spoon.
-
13
Cover pans with foil.
-
14
Let stand 30 min.
-
15
Bake, covered, in 300F-convection oven 1 hour 15 min.
-
16
Uncover; bake an additional 8 to 10 min.
-
17
or until tops are golden brown.
-
18
Cool.
-
19
Refrigerate at least 8 hours or overnight.
-
20
Cut dessert in each pan into 9 (4x3-inch) pieces.
-
21
Creme Anglaise: Beat pudding mix, milk and remaining 1 Tbsp.
-
22
zest (or remaining 1/2 tsp.
-
23
zest for trial recipe) with whisk until well blended.
-
24
Refrigerate several hours or until chilled.
-
25
Stir before using.
-
26
For each serving: Place 1 serving of Bread Pudding on microwaveable plate.
-
27
Microwave on HIGH 20 to 30 sec.
-
28
or until heated through.
-
29
Serve topped with about 1 Tbsp.
-
30
Creme Anglaise.
