Tart Cherry and White Chocolate Bread Pudding

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When I want a hamburger, I want a hamburger, and for me that means a hamburger bun. But I can’t buy buns in packages of one or two. Now, I know what you’re thinking, why not go to the bakery section of the local supermarket, pick up tongs that God knows who have touched, grab as many large, dried out, flavorless buns from the bin that God knows who has breathed into, bag them up and bring them home. Umm, no.

My solution was to find something else to do with those buns. So, with the three brioche hamburger buns that remained from the four-pack that I’d bought, I made this sweet and tart bread pudding that soothed my soul. Bread pudding is on my top 10 list of comfort foods, and boy did I need it today. If you have some old buns hanging around (nothing personal, you understand), and need some soothing yourself, give this a try.

Tart Cherry and White Chocolate Bread Pudding

3 day-old brioche hamburger buns, cubed
½ c. white chocolate chips
1 3-oz. pkg. Melissa’s Dried Tart Cherries
½ c. sugar
½ T. cinnamon
¼ t. freshly ground nutmeg
3 large eggs
1 c. heavy cream
1 c. whole milk
1 t. vanilla extract
1 t. almond extract
4 T. unsalted butter, cubed

Preheat oven to 325° F. Spray an 8” x 8” baking pan with PAM; set aside.

In a large mixing bowl, toss together the buns, white chocolate chips, and dried cherries; set aside.

In a medium bowl, stir together sugar, cinnamon, and nutmeg, reserving 1/4 cup of mixture. Set aside.

In another large mixing bowl, whisk together eggs, cream, milk, vanilla and almond extracts. Pour cinnamon and sugar mixture into the egg mixture, whisking constantly. Pour this mixture over the bread/chocolate mixture, and fold to incorporate.

Pour mixture into prepared pan, and sprinkle with reserved sugar mixture. Scatter butter cubes over the top and bake for 50 to 55 minutes until the top is golden, and edges are bubbly. Remove from oven and allow to cool 15 minutes before serving.