Recipe from Hershey, PA to celebrate National Dessert Day
White Chocolate Pumpkin Bread Pudding, from the kitchen of Chef Cher Harris
#NationalDessertDay in Hershey, PA would not be the right without mention of the delicious desserts that come out of Executive Pastry Chef Cher Harris’ Kitchen.
From beautiful wedding cakes to small pastries and cookies, Chef Cher dominates the dessert world. Her accolades are endless and she was recently promoted to Corporate Pastry Chef of Hershey Entertainment & Resorts, a first-ever position for the company.
In honor of National Dessert Day, she shares a recipe for a seasonal favorite, White Chocolate Pumpkin Bread Pudding. Enjoy!
White Chocolate Pumpkin Bread Pudding
For Bread Pudding:
10oz Whole Eggs
5oz Pumpkin Puree
5oz Granulated Sugar
6oz Brown Sugar
22 fl oz Heavy Cream
20oz White Chocolate
1 tsp Cinnamon
5 large Chopped Croissants
4oz Chopped Dried Cranberries
16 muffin tin.
For Warm Buttered Brandy Sauce:
9oz Brown Sugar
3.5fl oz Cream
1.5 fl oz Lt. Corn Syrup
Instructions For White Chocolate Pumpkin Bread Pudding:
Whisk together whole eggs, pumpkin puree, granulated sugar and brown sugar.
Heat the heavy cream to simmering.
Add chocolate to cream and whisk smooth.
Temper over the egg mixture.
Pour egg/chocolate mixture over chopped croissants and cranberries. Allow to soak until croissants are not floating and fully saturated.
Portion into greased and sugared muffin tins. Cover and place in a water bath to bake at 300 degrees for approximately 1 hour, plus 30 minutes uncovered.
Instructions for Warm Buttered Brandy Sauce:
Add to saucepan brown sugar, cream and corn syrup. Boil for 1 minute and remove from heat.
Pour over Bread Pudding.
Share with us your bread pudding creations using the hashtags #NationalDessertDay and #HersheyPA!