Chocolate-Cherry Bread Pudding |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 1 hour | ||||||||
| INGREDIENTS: | ||
| 1/3 cup Kirsch, other cherry brandy, or orange juice | 3/4 cup dried tart cherries, snipped (about 4 ounces) | 1 8-ounce loaf baguette-style French bread, cut into 1 to 1-1/2 inch pieces (about 5-1/2 cups) |
| 2 tablespoons butter, melted | 4 ounces bittersweet or semisweet chocolate, coarsley chopped | 3 eggs, lightly beaten |
| 1-1/2 cups milk | 1 cup half-and-half or light cream | 1/2 cup sugar |
| 1/2 teaspoon vanilla | ||
| 1 | In a small saucepan, bring Kirsch just to simmering over medium-low heat; remove pan from heat. Stir in dried cherries. Cover and let stand for 1 hour. Do not drain. |
| 2 | Preheat oven to 350F. In a large bowl, drizzle bread with melted butter; toss gently to coat. Transfer half of the bread mixture to a lightly greased 1-1/2 quart casserole. Top with half of the chocolate and half of the chocolate and half of the cherry mixture. Add remaining bread mixture. |
| 3 | In a medium mixing bowl, whisk together eggs, half , half-and-half, sugar, and vanilla. Pour egg mixture evenly over bread mixture. Press bread lightly with the back of a large spoon. |
| 4 | Cover and bake for 45 minutes. Uncover and bake for 15 to 20 minutes more or until egg portion in center appears set. Top with remaining chocolate and remaining cherry mixture. Serve warm. |