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Chocolate Bread Pudding

Yield 8 Servings

Ingredients

  • 1/2 cup unsweetened dried cherries
  • 1/3 cup brandy
  • 2 cups heavy cream
  • 1 3/4 cups milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 7 ounces bittersweet chocolate, chopped, plus extra for serving
  • 4 eggs and 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (10 oz.) loaf brioche or challah bread, cut into 1-inch cubes
  • Whipped cream, optional

Nutrition Information

  • calories 711
  • fat 12 g
  • satfat 23 g
  • protein 12 g
  • carbohydrate 74 g
  • fiber 3 g
  • cholesterol 297 mg
  • sodium 427 mg

How to Make It

  1. Preheat oven to 325°F. Grease a 2-quart baking dish. In a small saucepan over medium heat, cook cherries and brandy until simmering; remove from heat and set aside.

  2. In a saucepan, bring cream, milk, 1/2 cup sugar and salt to a boil. Remove from heat and stir in chocolate to melt.

  3. Whisk eggs, yolks and remaining 1/2 cup sugar. Whisk in 1/3 chocolate mixture slowly and then remaining mixture and vanilla to finish custard.

  4. Layer baking dish as follows: 1/3 of brioche, 1/2 cherries, another 1/3 brioche, remaining cherries (and brandy) and remaining brioche. Pour custard on top to soak brioche.

  5. Place bread pudding dish in a larger dish or pan and pour enough hot water into larger pan to come 2/3 up sides of pudding dish. Bake until just set and center jiggles slightly, about 1 hour, 10 minutes. Let cool.

  6. Spoon pudding into dishes. Top with whipped cream and shaved chocolate, if desired.