Chocolate Cherry Bread Pudding
Indulge in the rich and decadent flavors of Chocolate Cherry Bread Pudding, a luxurious dessert that transforms simple ingredients into a crowd-pleasing masterpiece. This recipe combines the silky smoothness of cocoa-infused custard with the sweetness of juicy cherries and the boldness of semi-sweet chocolate chips, all soaked into fluffy cubes of brioche or challah. Perfectly baked to achieve a crisp, golden top and a tender, melt-in-your-mouth center, this chocolate bread pudding is easy to prepare and ideal for both casual gatherings and special occasions. Serve it warm, dusted with powdered sugar or paired with a scoop of vanilla ice cream for the ultimate comfort dessert experience.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 1 cup pitted fresh or frozen cherries
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Cut the day-old bread into 1-inch cubes and place them in the greased baking dish in an even layer.
In a medium saucepan over medium heat, combine the whole milk and heavy cream. Heat until just warm but not boiling, then remove from heat.
In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, and eggs until smooth and well combined.
Gradually whisk the warm milk and cream mixture into the egg mixture. Stir in the vanilla extract.
Pour the chocolate mixture evenly over the bread cubes. Use a spatula or your hands to gently press the bread down so it absorbs the liquid.
Sprinkle the semi-sweet chocolate chips and cherries evenly over the top of the bread mixture. Press them slightly into the bread to incorporate.
Let the mixture sit for 10-15 minutes to ensure the bread fully absorbs the custard.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is slightly crispy.
Remove the bread pudding from the oven and let it cool for 10 minutes before slicing.
Optionally, dust with powdered sugar before serving. Serve warm on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 53.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
