Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Chocolate-Cherry Bread Pudding With Sher




Source of Recipe


ArcaMax
Chocolate-Cherry Bread Pudding With Sherry Cream


For the bread pudding

½ cup dried cherries
¼ cup Cognac or brandy
8 ounces semisweet chocolate, coarsely chopped
4 eggs
½ cup sugar
1 cup half-and-half
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1 ½ cups day-old whole wheat bread in ½-inch cubes (about 2 slices)
½ cup sliced toasted almonds


For the sherry cream

½ cup heavy cream (see Tip)
2 teaspoons sugar
1 tablespoon sweet (cream) sherry
Sweetened cocoa powder for garnish

To make the bread pudding, combine the dried cherries and cognac in a small bowl. Cover and let stand at room temperature for at least 2 or for up to 8 hours.


Preheat the oven to 325° Fahrenheit. Lightly oil a 9-inch by 9-inch baking dish.


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 sugar together until light. Whisk in the cooled chocolate, the half-and-half, vanilla, and cinnamon until the mixture is smooth. Stir in the cherries and Cognac, bread cubes, and almonds.


Pour the mixture into the prepared baking dish and let stand for 20 minutes.


Bake for 40 minutes or until set in the middle. 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 sugar in a chilled small bowl until stiff. Gently fold in the sherry.


Serve the bread pudding warm or at room temperature. Cover and refrigerate for up to 3 days.


Top bowls of the bread pudding with the flavored whipped cream and lightly dust with cocoa powder stirred through a fine mesh strainer.