Cherry Chocolate Bread Pudding
- 4 ounces Semi Sweet Chocolate, roughly chopped
- 2 cups Bread (Crusts), any kind, whole wheat, flax, 1 cup Milk (Soy, if you’re allergic)
- 1/2 teaspoon Vanilla
- 1 tablespoon Brandy
- 3 tablespoons Sugar
- 1 tablespoon Arrowroot Powder, cornstarch will work as a substitute
- Pinch of Salt
- 1 cup Fresh Cherries, pitted & roughly chopped – dried may be substituted when out of season
- 3 tablespoons Cocoa Nibs, very optional but quite delicious
- Preheat the oven to 350ºF.
- Cube the bread and set aside in a large bowl.
- Melt chocolate in a heat proof bowl over a pan of simmering water (or in a double boiler), stirring occasionally until smooth.
- Measure milk in a pourable measuring cup.
- Add the vanilla, brandy, sugar, salt and arrowroot powder, stirring well to incorporate and dissolve the arrowroot powder.
- Pit the cherries, I used the flat side of my chef’s knife to pop the cherry open and the pit little more than a flick from your fingertips.
- Roughly chop the cherries, reserving as much of the juice as possible.
- Pour the milk mixture over the cubed bread, then add the cherries and their juice along with the cocoa nibs, if using.
- Toss well to coat the bread and to soak up the liquid.
- Drizzle over the melted chocolate, stirring well to combine.
- Pour mixture into a short baking dish or divide between 4 – 1 cup ramekins.
- Bake for 15 minutes.
- Best served warm and with just about any ice cream you like.
Recipe and Photo: Foodista / CC BY