I first made this about a year ago during one of my, “I want something with white chocolate in it”, cravings. You cannot, I repeat, cannot go wrong with white chocolate, hazelnuts, and doughnuts. Be still my foolish heart! This is another recipe from all recipes and it has been heavily tweaked. Instead of croissants I used day old doughnuts, white chocolate chips rather than chocolate, canned pitted cherries instead of cherry pie filling. The first time I made it I used dried cherries and fresh doughnuts. However, the price of dried cherries has increased so much I’d need to take out a second mortgage to get them. And, my pint size diva’s doughnut cravings (or glazos as she calls them) have stalled, so I stash what she and her Poppa don’t eat in the freezer before they go bad. Lastly, I subbed hazelnuts for the almonds.
I knew when I started, that this was going to be one of those desserts that only I would eat. No problem, I’ll pace myself and add an extra 15 minutes to my daily workouts.
I’m not one to skimp on workouts and when I say I’ll do extra, I will. My daily workouts, personal training clients, and twice a week fitness classes that I teach, allow me to indulge in my faves. And I’m very mindful of the health implications not just workouts. It’s all good, literally and figuratively.
After being heavily immersed in cookie dough for the last week, a spoon able dessert was a welcome and much needed change. So here I am with this warm, rich dessert, just oozing with comfort and calling my name. The first spoonful went down very easy and I had to remind myself to savor it. And wouldn’t you know, the weatherman’s predictions were correct, we were snowed in and my White Chocolate Cherry Bread Pudding was extra soothing as I watched the snowfall.
1 TBS butter, softened
3 eggs, lightly beaten
1 ½ cups half-and-half or light cream
1 ½ teaspoons almond extract
6 glazed doughnuts, cut into quarters
1 cup white chocolate chips
1 (15 oz) can pitted dark cherries, halved, drained and patted dry
1 cup chopped hazelnuts
Vanilla ice cream (optional)
Preheat oven to 350 degrees F. Spread butter on bottom and sides of a 8-9-inch square baking dish. In a shallow container combine eggs, half-and-half, and almond extract; add doughnuts. Let soak 3 minutes, turning once. Place half of doughnuts, in the prepared dish. Sprinkle with ½ of the white chocolate chips. Spoon on ½ cup of the cherries and ½ cup of the hazelnuts. Add remaining doughnuts, white chocolate chips, cherries and hazelnuts. Pour on any remaining egg mixture. Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes. Can we say YUM? Serve with ice cream or caramel sauce, if desired.