Step 2

Preheat oven to 375°. Butter the 2" Hotel Pan well with the butter.

Step 3

Combine the bread cubes, dried cherries and white chocolate chunk, mix well. Place into pan. Place the marscarpone into a mixing bowl, add the eggs mix well.

Step 4

Add the half and half, sugar, vanilla and spices. Beat well, until combined.

Step 5

Pour the liquid over the bread mixture. Pressing the bread into the liquid to immerse it well. Bake the pudding until the top is puffed and lightly browned, about 1 hour.

Step 6

Serve with Praline Crème Anglaise at the side.

Step 7

Combine the egg yolks, brown sugar and arrowroot, in an electric mixer, mix until light and fluffy.

Step 8

Scald the half and half, add a little at a time to the egg mixture, folding together by hand, until well mixed. Return to the heat, cooking over low heat, stirring constantly.

Step 9

Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water).

Step 10

When the mixture coats the back of a spoon, remove from heat immediately, and strain through a sieve into the top bowl of the ice bath.

Step 11

Stir as the mixture cools. Serve at the side of the bread pudding in goosenecks or sauce boats; serve the bread pudding in chafing dishes warm. Dusted with powdered sugar.