Cherry-Chocolate Bread Pudding with Sherry Cream

Firm-textured bread cubes are combined with melted chocolate, eggs, cream and sugar to make this bread pudding.

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Ingredients:

• 1/2 cup dried sweet cherries
• 1/4 cup Cognac or brandy (frozen apple juice concentrate may be substituted)
• 8 ounces semisweet chocolate, coarsely chopped
• 4 eggs
• 1/2 cup sugar
• 1 cup fat-free half-and-half or light cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1-1/2 cups day-old homestyle bread, cut into 1/2-inch cubes (about 2 slices)
• 1/2 cup sliced toasted almonds
• Sherry cream:
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
• 1 tablespoon cream sherry
• Garnish:  
• Sweetened cocoa powder

Method

Combine the cherries and cognac (or apple juice concentrate) in a small bowl. Cover and let stand at room temperature for at least 2 hours or up to 8 hours. Preheat the oven to 325 degrees. Lightly coat a 9-inch by 9-inch baking dish with nonstick cooking spray. Melt the chocolate in the top of a double boiler over simmering water. Stir until smooth. Remove the pan from the double boiler and let cool. In a large bowl, beat the eggs and the 1/2 cup sugar together until light. Whisk in the cooled chocolate, the half-and-half, vanilla, and cinnamon until the mixture is smooth. Stir in the steeped cherries, bread cubes, and almonds. Pour the mixture into the prepared baking dish and let stand for 20 minutes. Bake for 40 minutes or until center is just set. The pudding will slightly pull away from the edges of the dish. To make the sherry cream, just before serving, beat the cream with the remaining sugar in a chilled small bowl until stiff. Gently fold in the sherry. Top pudding with the flavored whipped cream and lightly sprinkle with cocoa powder. Serve the bread pudding warm or at room temperature. Cover and refrigerate any leftovers up to 3 days.

Notes: Makes a 9x9-inch bread pudding.

Number of servings: 8 servings

Submitted By: Lilykyte2056679
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