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Potato Bread Pudding with Mascarpone, White Chocolate and Dried Cherries, and Praline Creme Anglaise

IngredientsBread, Eggs
Menu PartDessert
Cuisine TypeAmerican
Potato bread pudding

Chef Todd Downs

Bon Appetit Management

Ft. Wayne, Ind.

Bread pudding is the ultimate feel-good dessert—warm, creamy and comforting. Chef Todd Downs tweaks the traditional recipe by using potato bread as a base. The addition of sweet mascarpone cheese, white chocolate, dried cherries and cinnamon infuses the pudding with contrasting flavors and colors. For a fancy touch, prepare a simple creme Anglaise as a dessert sauce.



6 tbsp. unsalted butter, softened

2 lb. potato bread or rolls, cut into 1-in. cubes

2 cups dried cherries

1 lb. white chocolate, cut into ½-in. chunks

2½ lb. mascarpone cheese, softened

6 eggs

6 cups half-and-half

3 cups sugar

3 tbsp. vanilla extract

2 tsp. ground cinnamon

1/2 teaspoon ground nutmeg

Confectioners’ sugar

Praline Creme Anglaise

8 egg yolks

1½ cups dark brown sugar

1 tbsp. arrowroot powder

4 cups half-and-half

1 tbsp. vanilla extract

2 oz. bourbon


1. For pudding, preheat oven to 375 F. Butter 2-inch deep hotel pan generously with butter.

2. In large bowl, combine bread cubes, dried cherries and white chocolate chunks; mix well. Transfer to prepared pan.

3. In mixing bowl, combine mascarpone and eggs; mix until well blended. Add half-and-half, sugar, vanilla and spices. Beat well until blended.

4. Pour liquid mixture over the bread mixture in pan, pressing bread into liquid to immerse it well. Bake pudding about 1 hour or until top is puffed and lightly browned.

5. Meanwhile, prepare crème Anglaise: In mixer bowl, combine egg yolks, brown sugar and arrowroot; beat until light and fluffy.

6. In saucepan over medium heat, scald half-and-half until tiny bubbles appear around the edge. Gradually stir into egg mixture, a little at a time, folding together by hand, until well mixed. Return mixture to saucepan and cook over low heat, stirring constantly, until slightly thickened and coats the back of a spoon.

7. Meanwhile, prepare an ice bath; place a large bowl in ice. Immediately remove crème Anglaise from heat and strain through a sieve into bowl in ice bath. Stir the mixture as it cools.

8. Dust bread pudding with confectioners’ sugar and serve with crème Anglaise.

Photograph courtesy of Idaho Potato Commission

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