From: Chef Todd Downs. Yield: One 2" hotel pan. 6 Tbsp. unsalted butter, softened 2 lb. potato bread or rolls, cut into 1" cubes 2 cups dried cherries 1 lb. white chocolate, cut into ½" chunks 2½ lb. mascarpone cheese, very soft 6 eggs 6 cups half-and-half 3 cups sugar 3 Tbsp. pure vanilla extract 2 tsp. ground cinnamon ½ tsp. ground nutmeg Praline Creme Anglaise: 8 egg yolks 1½ cups dark brown sugar 1 Tbsp. arrowroot powder 4 cups half-and-half 1 Tbsp. pure vanilla extract ...
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