Yield: 18 servings. 24 cups French bread, cut into 1" cubes 1½ cups white chocolate chunks 12 large eggs 1¼ cups sugar 2 Tbsp. vanilla extract, divided 4 cups heavy whipping cream 3 cups whole milk as needed, Crisco Professional® Pan Release Spray 5¼ cups Dickinson's® Black Sweet Cherry Preserves ¼ cup cherry brandy 2¼ cups Smucker's® Hot Fudge Topping, warm Preheat conventional oven to 350°F. Combine ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.