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Nutrition Facts
Serving Size 1 (103g) Recipe makes 9 servings The following items or measurements are not included below: dried cherries
Calories 209
Calories from Fat 94		(45%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 96mg		4%
Potassium 127mg		3%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 0.7g	2%
	Sugars 18.7g
Protein 4.2g		8%
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Double Chocolate Cherry Bread Pudding

Recipe #367257 | 50 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tamaretta
Apr 22, 2009

I got this idea from "The Spirited Vegetarian" but I added and changed alot of things so that it is not the same recipe. I use the "heels" of loaves of bread - just toss them in the freezer until you have about 6-8 for this recipe. I also HIGHLY recommend the Ghirardelli brand of chocolates for this recipe - the quality is well worth the extra $$. This makes a very rich but smaller dessert (8X8) so it is perfect for a smaller family or gathering. The cookbook also recommends pairing it with a sherry-flavored whipped cream but we like it better unadorned so that the sweet chocolate and the tart cherry flavors really shine!

SERVES 9 , 1 8X8 pan (change servings and units)

Ingredients

1 cup dried cherries
1/4 cup cognac or hot water
4 ounces milk chocolate, chopped
2 eggs
1/3 cup sugar
1 cup half-and-half
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups stale bread, torn into small pieces
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
1/2 cup toasted almond (optional)

Directions

1
Preheat oven to 325 degrees.
2
Lightly coat an 8X8 baking dish with cooking spray.
3
Microwave 4 oz milk chocolate on medium power until melted - let cool.
4
Combine the dried cherries and cognac or hot water and microwave for 1 minute or until plumped slightly. Let stand until room temperature.
5
In a large bowl, beat the eggs and sugar until light. Whisk in the cooled chocolate, half and half, vanilla, and cinnamon until smooth. Gently stir in remaining ingredients.
6
Pour mixture into prepared baking dish and let stand for 30 minutes (You may refrigerate for up to 2 hrs if needed but I have also baked right away before with great results!)
7
Bake for 40 mins or until set in middle.