Marc Murphy’s Chocolate Cherry Bread Pudding, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Marc Murphy

Chocolate Cherry Bread Pudding

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  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings
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.



Brandy Whipped Cream:


Special equipment:
eight 4-ounce ramekins
  1. For the pudding: Preheat the oven to 350 degrees F.
  2. In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
  3. In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
  4. 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.
  5. Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
  6. Place ramekins on a baking sheet and bake for 30 minutes.
  7. For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.