Yield: 18 servings, 3”x4” wedge per serving. 24 cups French bread, cut into 1” cubes 11⁄2 cups white chocolate chunks 12 large eggs 11⁄4 cups sugar 2 Tbsp. vanilla extract, divided 4 cups heavy whipping cream 3 cups whole milk as needed, Crisco Professional® Pan Release Spray 51⁄4 cups Dickinson’s® Bing Cherry Preserves 1⁄4 cup cherry brandy 21⁄4 cups Smucker’s® Hot Fudge Topping, warm Preheat conventional oven to 350°F. Combine French bread cubes and white chocolate in large bowl. Combine ...
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