Crock Pot White Chocolate Bread Pudding

Crock Pot White Chocolate Bread Pudding

1/3 C. dried cherries or dried cranberries

3 T. brandy or bourbon

1 (3-oz.) bar white chocolate (a high-quality brand, such as Tobler or Lindt)

2 T. butter

6 C. stale French bread cubes

4 eggs

1/3 C. sugar

1 C. half-and-half

1 t. vanilla extract

Soak cherries (or cranberries) in brandy (or juice) for at least one hour, until plumped. Coarsely chop the chocolate bar. Meanwhile, bring all remaining ingredients to room temperature.

Generously butter the crockery insert of a 3 1/2 quart slow cooker. Cover the bottom with half of the bread cubes; then scatter with half of the drained cherries and chopped chocolate. Layer on the remaining bread cubes and top with the rest of the cherries and chocolate.

Whisk the eggs and sugar until smooth; then whisk in the half-and-half and vanilla until well-blended. Carefully pour over the bread mixture, gently pressing down on bread to moisten all cubes. Cook on high for 1 3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature.

Makes 6 servings.