Obviously invented by a frugal homemaker, bread puddings have been around for centuries as a fabulous method of making use of stale bread, eggs and milk to come up with a hearty and delicious main course or dessert; however, what we think of as a traditional, homey old fashioned dessert can be made incredibly elegant by using different flavors and lighter, fresher bread.
Unless you've been in Siberia or you're not regular JBug's Kitchen Antics visitors, you'll already know we have an affinity for this old fashioned dessert. We've made it several times in different flavors and even made this deep dark chocolate version once before with a Mexican twist by adding cinnamon to the mix.
It has a luscious sponge like texture interwoven with firm dark chocolate chunks and tart sour cherries, and the flavor ...oh the flavor - rich dark chocolate, not too sweet and very much like the most incredible Black Forest cake you've ever eaten. Sublime!
Double Chocolate Sour Cherry Bread (from JBug’s Kitchen adapted from King Arthur Flour)
8 slices white bread, crusts removed
4 ounces dark chocolate, chopped
1/2 cup sugar
1/3 cup dark cocoa (I used Hershey’s Special Dark)
1-1/2 cups whole milk, divided
3 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup dried sour cherries
Whipped cream or ice cream for garnish
Butter 4 - 8 ounce ramekins and coat the insides with granulated sugar, shaking out the excess. Cut bread into half inch cubes and divide evenly among ramekins. Sprinkle ramekins with half of the chopped dark chocolate and divide the sour cherries evenly between all 4. Set aside. Place remaining chopped chocolate, sugar, and cocoa into a small sauce pan and whisk together to combine. Whisk in 3/4 cup of milk and place pot over low heat. Heat, whisking constantly until mixture chocolate is melted and mixture thickens. Remove from heat a cool slightly.
Meanwhile in another bowl beat together eggs, salt, vanilla, and remaining 3/4 cup milk. Slowly whisk in chocolate mixture. Pour mixture over bread cubes, chocolate and sour cherries in ramekins, dividing liquid evenly between the four. Place ramekins into a large pan with 2 inch sides and allow to sit at room temperature for a minimum 30 minutes.
Preheat oven to 325. Pour boiling water into pan to a level half way up the sides of the ramekins. Bake for 35 to 40 minutes or until knife inserted into center of ramekin comes out clean. Puddings will be slightly “jiggly”. Remove puddings to a wire rack and cool. Serve at room temperature or chilled with whipped or ice cream. Makes 4 servings.
A year ago - Chicken and Stuffing Casserole
Two year's ago - Apple Fritters