“Dread” Pudding with Cherry “Blood” Sauce

  4.0 – 5 reviews  • Fruit
Level: Intermediate
Total: 1 hr 25 min
Active: 40 min
Yield: 10 servings

Ingredients

  1. 2 tablespoons unsalted butter, at room temperature
  2. One 12-count package Hawaiian sweet rolls, cut into 1-inch cubes
  3. 2 cups heavy cream
  4. 2 cups almond milk
  5. 1/2 cup sugar
  6. 1/4 cup dark cocoa powder
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon kosher salt
  9. 3 large eggs plus 2 yolks
  10. 1 1/2 cups bittersweet chocolate chips
  11. 1 cup chopped thawed frozen Bing cherries
  12. 3 cups thawed frozen Bing cherries with juice
  13. 1/2 cup brandy
  14. 2 tablespoons honey
  15. Pinch kosher salt
  16. 2 tablespoons unsalted butter
  17. 10 rectangular shortbread cookies
  18. 1/2 cup white chocolate chips or candy melting wafers
  19. Edible icing letter decorations, for garnish
  20. Edible black food coloring mist spray, for garnish
  21. Edible pearl food coloring mist spray, for garnish
  22. 20 fresh mint sprigs, for garnish

Instructions

  1. For the “dread” pudding: Preheat the oven to 350 degrees F. Butter ten 6-ounce ramekins with the butter.
  2. Spread the sweet roll cubes on a baking sheet in a single layer. Bake until golden and lightly toasted, 10 to 12 minutes. Let cool. Lower the oven temperature to 325 degrees F.
  3. Whisk together the cream, almond milk, sugar, cocoa powder, vanilla, salt and eggs and yolks in a large bowl. Transfer the toasted roll cubes to the mixture, toss to coat and allow to sit for 15 minutes.
  4. Fold the chocolate chips and cherries into the cream and bread mixture and evenly divide among the buttered ramekins. Bake until the tops are crispy and the custard has set, 30 to 40 minutes.
  5. For the cherry “blood” sauce: Meanwhile, combine the cherries, brandy, honey and salt in a blender and blend on high until smooth, about 1 minute. Transfer to a medium saucepan and add the butter. Place over medium heat and cook, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
  6. For the shortbread “tombstones:” On a baking sheet lined with parchment, lay the shortbread cookies smooth-side up. Add the white chocolate chips to a small glass or microwave-safe bowl and microwave in 15-second intervals until melted.
  7. Pick out icing letters to spell RIP or various names or initials. Using a toothpick, spread the melted white chocolate onto the back of the icing letters and glue them to the shortbread cookies to resemble tombstones. Spray each tombstone with the black food coloring mist spray and let dry for a few minutes. Spray each with the pearl food coloring mist spray and let dry for a few minutes.
  8. Serve the “dread” puddings with cherry “blood” sauce and garnish with the shortbread tombstones and mint sprigs.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 576
Total Fat 36 g
Saturated Fat 20 g
Carbohydrates 56 g
Dietary Fiber 6 g
Sugar 39 g
Protein 7 g
Cholesterol 133 mg
Sodium 271 mg

Reviews

Janice Ryan
The deep chocolate flavor wasn’t there, something was missing. I will not make this again!
Jeffery Fisher
Delicious, GZ! Love the cherries and chocolate mix!
Nicole Lee
sweetened almond milk?
John Estes
We were hoping this would have turned out but it really didn’t.  Followed the recipe exactly and found it to mushy (more like custard) and way to sweet.  If we make it again I’d add more bread to soak up the custard.  Also the chocolate chips really didn’t melt which was fine.  
Sandra Bush
Saw this on the kitchen and immediately had to make it. Chocolate covered cherries are a guilty pleasure of mine and adding those flavors to bread pudding spoke to my very soul! This recipe was absolutely amazing and is a must make for any time nevermind Halloween! 

 

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