Recipe For Chocolate Cherry Bread Pudding


Hi everyone! Today I am sharing my recipe for Chocolate Cherry Bread Pudding, and I am sure you will love it! It comes together easily, and although you may find it slightly time consuming, it is well worth it. This bread pudding is perfect for any type of event from a family meal to a banquet! It won’t disappoint!

1. Info for Chocolate Cherry Bread Pudding

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Chocolate Cherry Bread Pudding

  • Chocolate Cherry Bread Pudding
  • 1 pound loaf of Challah or other egg bread
  • 1- 12 ounce can Evaporated Milk
  • 1¼ cup Sugar
  • 4 Eggs
  • 1 tablespoon Vanilla
  • 6 ounces Cherries (I used frozen)
  • Sauce
  • 8 ounces Callebaut Milk Chocolate
  • 1- 5 ounce can Evaporated Milk
  • 1 teaspoon Vanilla

3. Directions:

  1. Preheat your oven to 400 degrees.
  2. Grease six 6-ounce ramekins.
  3. Cut your bread into ½” slices.
  4. Place the bread slices on a baking sheet, and bake for 5 minutes, or until golden brown.
  5. Remove the bread and let it cool.
  6. Reduce your oven temp to 350 degrees.
  7. Mix the evaporated milk, water and sugar in a saucepan over low heat.
  8. Stir occasionally until the sugar is dissolved.
  9. Whisk your eggs in a large bowl.
  10. Gradually whisk the warm milk mixture into the eggs.
  11. Add your vanilla.
  12. Place your greased ramekins on a baking sheet.
  13. Tear apart approx.1 slice of bread for each of your ramekins.
  14. If you are using different size ramekins, you may need more or less bread for each one.
  15. Top the bread with approx. 1 level tablespoon of cherries.
  16. Repeat layers again.
  17. Place a bread layer on top of your second cherry layer.
  18. Divide the custard mixture between the ramekins.
  19. Let stand for 30 minutes, pressing down on the bread occasionally.
  20. Bake for 25 to 27 minutes, or until tops are puffed and brown.
  21. Let cool on a rack for 10 minutes.
  22. In a small saucepan combine the chocolate and the evaporated milk.
  23. Cook over low heat, stirring often until well combined.
  24. Remove from the heat and add the vanilla.
  25. Pour the chocolate over the bread pudding.

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