Chocolate-Cherry Bread Pudding
"This recipe is from Southern Living's ultimate chocolate recipe booklet. Every now and then, when I'm in the middle of a choc-o-tack, I make something out of this book. Once, I made this bread pudding (more of a bread)and it was sooo good but alas, gone so quickly. It's very moist and I like it with a little whipped cream and a maraschino cherry on top! The Southern Living booklet said that this dessert got their highest rating due to the juicy cherries and triple chocolate flavor. MmmMMMMMmmmm......."
photo by Sherrybeth
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 170.09 g jar maraschino cherries
- 3 large eggs, lightly beaten
- 709.77 ml chocolate milk (can make your own with preferred amount of chocolate)
- 177.44 ml sugar
- 44.37 ml butter or 44.37 ml margarine, melted
- 14.79 ml cocoa powder
- 1419.54 ml cubed French bread (the size of dice)
- 236.59 ml semisweet chocolate morsel (6 oz)
-
Garnish
- sweetened whipped cream
-
Garnish
- maraschino cherry
directions
- Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
- In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
- Preheat oven to 350 degrees.
- Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
- Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
- Garnish, if you want to, with whipped cream and maraschino cherries.
- Cook time includes 15 minutes soaking time for french bread cubes.
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Reviews
-
FALL PAC 2007 Made this after church yesterday because I was having a chocolate attack. Because I like cherries, I added a few more than the recipe called for. I also used milk chocolate chips instead of semisweet. This turned out better than I thought it was going to. When I first looked at it after following the directions, I thought that it wasn't going to set up, but it did. I served it at room temp, but I think I would have liked it more had it been a little warm.
RECIPE SUBMITTED BY
Caryn Dalton
United States
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