| Level: | Easy |
| Total: | 13 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2/3 cup (about 4 ounces) dark chocolate chips
- 5 large eggs
- 5 tablespoons packed dark brown sugar
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons brandy
- Finely grated zest of 1/4 orange
- Seeds of 1/2 vanilla bean
- 1/4 teaspoon fine sea salt
- 5 tablespoons granulated sugar
- 6 slices soft white bread, cut into 1/2-inch cubes
- 1/2 cup (about 3 ounces) milk chocolate chips
- 1/2 cup dried cherries
- Nonstick cooking spray
- 1 tablespoon Turbinado sugar
Instructions
- Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
- In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
- Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
- Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 493 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 10 g |
| Cholesterol | 162 mg |
| Sodium | 267 mg |
Reviews
It is one of my go to favorites. I used bittersweet chocolate chips and semisweet chocolate chips. So yummy!
My son and I have found our Thanksgiving bread pudding. We didn’t have the ramekins so we used a cupcake pan and they turned out fine. We love this recipe !
I love bread pudding, cherries and chocolate so this recipe was a triple winner for me.
This is absolutely amazing!
I saw this on “The Kitchen” yesterday. I had (almost) all the ingredients except the booze. I used rum extract and a little almond extract (1/2 tsp. each). My 14-yr old daughter and I made it together and popped it in the refrigerator. I am glad we didn’t rush this; these flavors really take time to marry–it’s totally worth the wait. This is REALLY rich–I suggest using smaller ramekins, or one 4-oz for 2 people. We ate it really warm from the oven for dessert tonight. Added a dollop of whipped cream. (Would also be good with vanilla ice cream to cool it down if you just can’t wait). Super easy, super yummy!
Saw this today on The Kitchen, I ran right out and bought a few things and made it. It was AMAZING!!!!!! So decadent…simply delicious
(I used Cherry Brandy)
(I used Cherry Brandy)
So easy and yummy