Bread pudding never goes out of style! This chocolate version, studded with dried cherries, is reminiscent of Black Forest Cake without all the fuss. The Chocolate Cream provides that luscious touch your guests will adore.
- Prep: 25 min
- Cooking: 40 min
- 5 cups (1.25 L) cubed (1/2-inch/1 cm) baguette (about 8 oz/250 g)
- 1/2 cup (125 mL) dried cherries chopped
- 2/3 cup (150 mL) granulated sugar
- 1/3 cup (75 mL) unsweetened cocoa powder
- 1 3/4 cups (425 mL) 35% whipping or 18% table Cream
- 4 eggs
- 1 tsp (5 mL) vanilla
- Chocolate Cream
- 1 tbsp (15 mL) unsweetened cocoa powder
- 1 tbsp (15 mL) granulated sugar
- 1/2 cup (125 mL) 35% whipping Cream
Butter an 8-inch (2 L) square baking dish. Combine bread cubes and cherries in dish.
In a large measuring cup or bowl, whisk together sugar and cocoa. Gradually whisk in Cream until blended; whisk in eggs and vanilla. Pour over bread mixture, pressing to immerse bread. Let soak at room temperature for 15 min or cover and refrigerate for up to 1 day.
To serve, preheat oven to 350°F (180°C). Bake pudding for about 40 min or until puffed and a knife inserted in the centre comes out clean. Let cool slightly or let cool to room temperature.
Meanwhile, make Chocolate Cream: In a chilled bowl, whisk together cocoa and sugar; gradually whisk in Cream. Using whisk or an electric mixer, whip until soft peaks form. Serve warm pudding with a dollop of Chocolate Cream.
To make individual bread puddings, butter eight 3/4-cup (175 mL) ramekins; place on a baking sheet. Combine bread and Cream mixture in a bowl; let stand for 15 min. Pack into ramekins and reduce baking time to about 35 min. Serve in ramekins
Add 1/2 cup (125 mL) chopped white or dark chocolate with cherries. Add 1 tbsp (15 mL) kirsch or other liqueur to Chocolate Cream.
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Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin A:||20 %|