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Dried Cherry And White Chocolate Bread Pudding Box


  • 4 tablespoons unsalted butter, melted, in all
  • 4 large eggs, lightly beaten
  • 1 cup light brown sugar
  • 3 cups heavy cream
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried cherries
  • 6 cups day-old bread cubes (1/2-inch)
  • 6 ounces white chocolate, chopped
  • 1/2 cup Spiced Creme Anglaise (homemade or storebought)
  • 3 tablespoons sweetened whipped cream
  • Powdered sugar in small shaker
  • Fresh mint sprigs


  • Preheat the oven to 350 degrees F. Brush a baking dish (10 x 14 inches) with 2 tablespoons of butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, dried cherries, bread, and chocolate and stir to blend thoroughly. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place the square of the pudding down on the plate. Spoon the anglaise over top. Add a dollop of cream, dust with powdered sugar, and garnish with fresh mint sprigs.