When I resided in Osaka, Japan, my host mother taught me how to make this traditional yakisoba. It is authentic, and my friends adore it.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 day-old Ball Park® Hamburger Buns, cut into bite-size pieces
- 1 ½ cups dried sour cherries (or other dried fruit)
- 2 cups cherry or apple juice
- 2 tablespoons sugar
- 1 (11 ounce) package white chocolate chips
- 2 cups half-and-half
- 1 cup milk
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 5 eggs, beaten
- 1 cup creme fraiche
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9×9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner’s sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
- You can substitute other dried fruits for the cherries, such as cranberries or chopped apricots. If you like, use Grand Marnier orange liqueur instead of cherry juice when soaking the dried fruit to add an extra-special flair.
- Note: Creme fraiche is much like sour cream but less tangy, and it’s not as fluffy as whipped cream. If you don’t find it in your grocer’s dairy case, you can always use whipped cream instead.
Nutrition Facts
| Calories | 811 kcal |
| Carbohydrate | 108 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 21 g |
| Sodium | 325 mg |
| Sugars | 42 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This was well loved at a first weekend of summer bbq. I used 1 cups of dried cherries and 1/2 cup of cranberries. The only this is that the egg mixture could have been cut in half. WAY too much for the recipe as written.
This is a fantastic recipe for a brunch or to celebrate a special event. It’s not the cheapest dessert or breakfast but it’s definitely worth making a couple times a year. I ended up with extra cherry juice after soaking the cherries and wished I’d reduced it to syrup to drizzle over the top with the cream. I used an 11×7 Pyrex dish and it fit while also puffing up over the edge to provide a nice presentation.
OMG I can’t remember if I’ve ever rated a recipe 5 stars before, but this is to die for! It was so easy to make too. I made it when I got home from work, let it cool while we ate dinner, then ate it warm for dessert. Everyone in the family went bananas over it….mmm….bananas…I bet that would be good in this too. I substituted apples for cherries. Delicious!