Chocolate Cherry Bread Pudding

I had a lovely day yesterday.  My mom came up for the day and together with Luke’s mom, we took a trip out to the Crane Estate in Ipswich, our wedding venue, as my mom had never been there.

She was thoroughly impressed.  Oh, Luke and I know how to pick a venue.  It’s a beautiful old estate with manicured grounds perched atop a cliff overlooking the ocean. Goooooorgeeeous.

Afterwards, we headed to a florist to talk about wedding flowers.  Damn, weddings have LOTS of flowers.

You know what I have lots of?  Oh yeah, bread pudding.  Because it’s totally relevant to wedding flowers.

Would bread pudding be a totally crazy wedding dessert?  I hear cupcakes and pies are popular nowadays, but maybe bread pudding is pushing things a little too far?

 For the record, I’d eat wedding bread pudding any day.  Especially it if was this bread pudding.  Cinnamon bread, sweet cherries and chocolate chunks nestled together and baked in a creamy custard.  Yes, please.

Chocolate Cherry Bread Pudding

Adapted from Sweet Sugarbean

Makes one 9X9” pan

6 cups day old cinnamon swirl or challah bread, cut into 1 1/2 ” cubes
2 cups of sour cherries, thawed and strained (or fresh)
5 eggs
3/4 cup granulated sugar
1 3/4 cup whole milk
1 Tbsp pure vanilla extract
2 tsp ground cinnamon (only use with plain bread)
1/4 tsp ground nutmeg
1/2 tsp salt

Preheat oven to 350 degrees.  Grease an 8 or 9 inch square baking dish.  In a medium bowl toss the cubed bread with fruit. Set aside.  In a large bowl, beat the eggs until frothy.  Add sugar and milk.  Beat until well blended.   Add the spices (if using) and salt.  Add the bread to the egg mixture and using your hands, stir everything together.  Pour into your prepared dish and let stand for 30 minutes before baking.  (At this point it can be prepared overnight and baked the next day.) Bake for about 25 minutes, covered with tin foil.  Unwrap and bake for 25 minutes or so more, until golden, puffed and set.  Remove from oven and transfer to wire rack to cool.


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