Recipe (from Aaron)
- 1 loaf Brioche (or equivalent amount in mini brioche rolls)
- 16 ounces white chocolate, chunked
- 2 cups whole milk
- 2 cups heavy cream
- 2/3 cups sugar
- 1 vanilla bean, split or 1 tsp vanilla extract
- 3 large eggs
- 5 large egg yolks
- 1 cup dried cherries
- 2 tablespoons lemon zest
Preheat oven to 325 degrees.
Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Toss chunked white chocolate and dried cherries with bread cubes.
Combine milk, cream, sugar, lemon zest, and vanilla bean. Stir until sugar is almost dissolved and then add the eggs, stirring constantly. Add milk mixture to the bread pudding.
Let stand for 10 minutes to allow milk mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake the bread pudding for about 1 hour and 15 minutes, until custard is set and brioche is golden.
Disclaimer: There was no mint in this dish as Chef Aaron is against using mint as garnish, simply for the sake of garnishing. It was Jared’s idea to include the mint to add color to the photograph.