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
- 1 (6 ounce) jar maraschino cherries
- 3 large eggs, lightly beaten
- 3 cups chocolate milk (can make your own with preferred amount of chocolate)
- 3⁄4 cup sugar
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1 tablespoon cocoa powder
- 6 cups cubed French bread (the size of dice)
- 1 cup 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.
Questions & Replies
Got a question?
Share it with the community!
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
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
