Black Forest Bread Pudding

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READY IN: 3hrs 25mins
SERVES: 17
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup butter, softened
  • 12
    ounces dark rye bread (bread sliced 1/2 inch thick)
  • 1
    (12 ounce) package pitted frozen dark sweet cherries (you can also use a 16 oz. package)
  • 2
    (12 ounce) packages semisweet chocolate pieces
  • 12
    teaspoon ground cinnamon
  • 3 14
    cups whipping cream
  • 34
    cup sugar
  • 12
    teaspoon almond extract
  • whipped cream (opptional)
  • sliced almonds (optional)
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DIRECTIONS

  • Butter a 3 quart rectangular baking dish with some of the butter.
  • Spread remaining butter on bread slices.
  • Place bread slices in baking dish, overlapping, if necessary, to fit.
  • Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
  • In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
  • Beat eggs in a very large bowl.
  • Stir in melted chocolate mixture and almond extract.
  • Slowly pour over bread in dish.
  • Cover and chill 2 hours or overnight.
  • Preheat oven to 325 degrees.
  • Uncover bread pudding and place baking dish on a foil lined baking sheet.
  • Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
  • Cool on a wire rack at least 45 minutes.
  • Serve warm.
  • Garnish with whipped cream and almonds.
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