Dark Chocolate Bread Pudding Recipe

This Cherry and Dark Chocolate Bread Pudding Recipe is beyond amazing!  My wife literally malled it after it got out of the oven and it instantly became her Sunday night dinner 🙂 (don’t kill me babe).   I shot a ton of photos of the recipe and have attached them below.  The most tedious part is cooking the cherries, but past that the rest is eazie-pezie.  With fresh cherries coming to the local grocery store soon, it’s time to make this delicious dark chocolate bread pudding recipe.

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Step 3 scraping vanilla beans

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Step 3 chocolate shavings

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Cherry and Dark Chocolate Bread Pudding Recipe

Dark Chocolate Bread Pudding Recipe
 
Learn how easy it is to make this amazing Cherry and Dark Chocolate Bread Pudding Recipe that makes for the perfect dessert for any meal.
Ingredients
For the Cherries:
  • 1 pound of pitted fresh cherries
  • ½ cup of sugar
  • ½ cup of Brandy
  • zest and juice of 1 orange
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
For the Pudding:
  • 2 French baguettes cut into 1" cubes
  • 1 quart of heavy whipping cream
  • 1 cup of sugar
  • 12 egg yolks
  • 2 vanilla beans
  • ½ cup of shaved semi-sweet dark chocolate
For the Whipped Cream:
  • 1 pint of heavy whipping cream
  • ½ cup of sugar
  • ½ teaspoon of vanilla extract
Instructions
  1. In a medium sized sauce pot add in the pitted cherries, sugar, Brandy, orange zest and juice, cinnamon and nutmeg and cook on medium heat for 30 minutes or until the liquid becomes a thick syrup. Once it is to this consistency, strain the cherries and reserve the juice.
  2. Place the cubed French bread on a sheet pan lined with parchment paper and bake in the oven on 350° for 15 to 20 minutes or until crispy and golden brown. Once cooked, remove from the oven and transfer bread to a souffle dish.
  3. Next, cut the vanilla beans in half long ways and combine them with a quart of cream in a medium sized sauce pot and scald on medium-high heat. Remove from the heat and cool to room temperature and stir in egg yolks and 1 cup of sugar to make a vanilla cream. Remove the vanilla beans and using a small knife, scrape the insides of the vanilla beans and add back to mixture. Strain using a chinois.
  4. Pour the vanilla cream over the toasted cubed French bread along with the cherries and chocolate until combined. Place a sheet of aluminum foil over the souffle dish and bake on 350° for 30 to 35 minutes.
  5. While the bread pudding is cooking, add 1 pint of heavy whipping cream, ½ cup of sugar and vanilla extract to a mixer and mix until stiff peaks are formed.
  6. Serve the bread pudding with fresh whipped cream and reserved brandy-cherry syrup.

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