Decadent Chocolate Cherry Bread Pudding Recipes

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

Steps:

• Heat oven to 350°F. Coat medium baking dish with cooking spray. Place bread cubes evenly in prepared baking dish.
• In small microwaveable bowl, combine cherries and liqueur or juice. Microwave on High 1 minute. Let stand 5 minutes, or until cherries are plump and most of liquid is absorbed.
• In large bowl, combine brown sugar, cocoa, milk, egg whites, prune puree, and vanilla. Add chocolate and cherries with any remaining liquid. Stir to mix. Pour over bread cubes. Press down lightly to make sure all bread is moistened. Let stand 15 minutes for bread to absorb liquid.
• Bake 35 to 40 minutes, or until slightly puffed and set. Remove from oven and allow to cool slightly. Sift the confectioners' sugar over pudding.

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
• Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.

Steps:

• Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. Cut bread into 1-inch pieces. Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. Add bread cubes, chocolate chips, and dried cherries; toss to coat. Divide mixture among six 2/3-cup custard cups. Dot tops with remaining 1 tablespoon butter. Bake 10 minutes. Sprinkle puddings with 2 tablespoons sugar. Bake until tops are browned, about 15 minutes.
• Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. Serve puddings warm with kirsch cream.