English Muffin Raspberry & White Chocolate Bread Pudding With Red Wine Syrup

Serves 8

Ingredients:

Pudding:

4 Bays Sourdough English Muffins cut into ½” chunks
5 eggs, beaten
Just shy of ½ C sugar
1/8 C brown sugar
1 t vanilla extract
Dash of salt
½ C whole milk
½ C heavy cream
Butter to grease pan
1/3+ C white chocolate chips
5-6 T raspberry preserves
Zest from 1 orange

Syrup:

1 C red wine like a Merlot
½ t cinnamon
1/3 C brown sugar

Direction:

• In a small saucepan, add the wine, brown sugar, and cinnamon and stir. Then let boil gently for about 6-8 minutes until reduced by half. Cool to room temperature.
• Grease the inside of casserole dish generously with butter. I used an 11 X 7 by 2 inches deep glass baking dish.
• Place all of the chunks of English muffin in the dish.
• In another mixing bowl add the eggs and whisk well. Then add the sugars and vanilla, the cream and milk and the salt and whisk vigorously for about 2 minutes to blend well. Pour the egg mixture over the English muffing bread chunks. Sprinkle with the chocolate chips. Push the bread down into the egg mixture so all bread is covered. Then dab on the raspberry preserves in 6 evenly placed dollops. Take a knife and cut the preserves into the mixture spreading it just slightly on top. Keep it in blobs in some areas. Don’t blend in completely. Grate the orange zest on top. Cover and let chill in fridge for at least 6 hours.
• Remove from fridge and bake in a preheated 375 degree oven for about 35 minutes. Let sit for about 10 minutes. Cut, ladle wine syrup over the dessert and serve.