Temperature: 350 ° F

Ingredients

Instructions

1. Preheat oven to 350 degrees. Butter a La Table, Bake And Roast Pan 14-inch X 9.5-inch X 2-inch. Cut doughnuts into 1 1/2- inch cubes, place in a large bowl, and set aside until needed.
2. In a medium pan, combine semisweet and white chocolate morsels. Add cream and cook over low heat until chocolate is melted, stirring constantly. Add 1/3 cup brown sugar and stir until dissolved. Remove from heat and add egg yolks, stirring after each addition until well-blended. Return to low heat and continue cooking until slightly thickened, about 3 minutes. Remove from heat. Add butter and almond extract, stirring until butter is melted and well-combined.
3. Pour the hot chocolate mixture over doughnut pieces and gently toss to evenly coat doughnut pieces.
4. Beat the egg whites until soft peaks form. Gradually add remaining brown sugar and beat until stiff peaks form. Add to doughnut mixture, stirring gently to combine. Place in greased pan. Bake in preheated oven for 35 to 40 minutes or until set.
5. Meanwhile, prepare almond-cherry sauce. Combine cherries, cream, and almonds in a medium saucepan. Cook over low-medium heat, stirring frequently, until heated through, about 5-6 minutes.
6. To serve, place a serving of doughnut pudding on each serving plate and top with Warm Almond Cherry Sauce. Garnish each with a sprig of mint, if desired.
Yield: 12- 14 servings