Chocolate Cherry Bread Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 36
- Saturated Fat
- 21
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 32
- Protein
- 13
- Cholesterol
- 187
- Sodium
- 325
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
Ingredients
Pudding:
1 cup heavy cream
1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar
1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent)
1 baguette, medium diced
Brandy Whipped Cream:
1 cup cold heavy cream
2 tablespoons brandy
2 tablespoons granulated sugar
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.