Recipe for simple make-ahead dark chocolate and dried cherry bread pudding. A decedent dessert to serve friends and family.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Servings: 8people
Author: Caitlin Charlton
Ingredients
1tablespoonunsalted butter, room temperature
1lbstale brioche loaf, cut into 1 inch cubessee notes
¾cupdark chocolate chips
1cuppitted dried cherries
5eggs
1qtwhole milk
¾cupsugar
1teaspoonvanilla extract
¼teaspoonKosher salt
Instructions
Preheat the oven to 350F. Use the butter to butter the inside of a 9x13 inch baking dish.
Add half the brioche to the baking dish in an even layer. Sprinkle evenly with half the chocolate chips and half the dried cherries. Repeat with the remaining half of the bread, chocolate, and cherries. Set aside.
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, and salt until well incorporated. Pour the mixture evenly over the bread, chocolate, and cherries. Allow the unbaked bread pudding to rest for 30 minutes (see note).
Bake for 45-60 minutes, or until a knife comes out clean when inserted into the middle. Allow the bread pudding to cool for 5-10 minutes before serving. Serve with ice cream or whipped cream, if desired.
Notes
To make your brioche stale, cut it the night before and leave it uncovered on the counter. Alternatively, spread fresh cubed brioche on two sheet pans and bake at 350F for 7-10 minutes, or until slightly hard on the outside.
The unbaked bread pudding can rest at room temperature. If your kitchen is hot or sunny, rest the bread pudding in the refrigerator.