White and Dark Chocolate Cherry Bread Pudding
Raphael Lunetta, Chef, Lunetta Dining Room and Bar, Santa Monica, CA
Chef Raphael Lunetta hits all the right notes with his twist on tradition at his namesake restaurant in Santa Monica, California. Alex Weil, the beverage manager, likes to pair it with Elio Perrone 2016 Bigarò Rosé, a blend of Brachetto and Moscato. “The Brachetto in the blend gives the wine a fresh, red-berry fruitiness and its rosé color that classically pairs well with chocolate, while the effervescence of the wine refreshes the palate with each sip,” says Weil. “I chose the wine to balance the inherent richness of bread pudding, rather than trying to match it.”
- 3 eggs
- 12 egg yolks
- 1¼ cup sugar
- 1 teaspoon cinnamon
- 6 cups cream
- 1 cup whole milk
- 3 cups white chocolate chips
- 1 cup dark chocolate chips
- 1 cup dried cherries
- 1 pound ciabatta, sliced and toasted
Heat oven to 350˚F.
In large, heat-proof bowl, whisk eggs, egg yolks, sugar and cinnamon. In medium pot, bring cream and milk to boil. Remove from heat, and add 2 cups of white chocolate chips. Whisk warm cream mixture into egg mixture very gradually to avoid cooking eggs. Place ciabatta in large round pan, and pour mixture over bread. Add dried cherries, dark chocolate chips and remaining 1 cup white chocolate chips. Mix well, and soak for at least 1 hour. Cover with aluminum foil. Set round pan in larger baking dish, and add enough water to larger dish to reach halfway up sides of circular dish. Bake for 50 minutes, or until set. Let cool and serve. Serves 4–6.