Recipe courtesy of Marc Murphy
Chocolate Cherry Bread Pudding
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 13 g
- Cholesterol
- 187 mg
- Sodium
- 325 mg
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 13 g
- Cholesterol
- 187 mg
- Sodium
- 325 mg
Ingredients
Pudding:
Brandy Whipped Cream:
Directions
Special equipment:
eight 4-ounce ramekins- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
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