Dallas chef Kent Rathbun created this fabulous dessert for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　1 (18-inch) baguette, cut into 1-inch slices

　　8 ounces white chocolate, coarsely chopped

　　1 1/2 cups (8 ounces) dried cherries

　　1 cup sugar

　　1 tablespoon cinnamon

　　1 teaspoon nutmeg

　　6 large eggs

　　2 cups heavy cream

　　2 cups whole milk

　　1 tablespoon vanilla extract

　　1/2 cup (1 stick) unsalted butter, cubed

　　1/3 cup (4 ounces) cherry jelly

　　

Step 1

Preheat oven to 325°F.

　　

Step 2

In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.

　　

Step 3

In second large mixing bowl, stir together sugar, cinnamon, and nutmeg. Measure out 1/4 cup of mixture into small bowl and set aside.

　　

Step 4

In third large mixing bowl, whisk together eggs, cream, milk, and vanilla. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.

　　

Step 5

Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.