SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black Forest Bread Pudding

Makes: 16 to 20 servings
Prep 30 mins Chill 2 hrs Bake 325°F1 hr 10 mins Cool 45 mins
Black Forest Bread Pudding
Ingredients
  • 1/3  cup  butter, softened
  • 12  ounces  black rye bread, sliced 1/2-inch thick
  • 1 12 - 16  ounce package  frozen pitted dark sweet cherries
  • 2 12  ounce package  semisweet chocolate pieces
  • 1/2  teaspoon  ground cinnamon
  • 3 1/4  cups  whipping cream
  • 3/4  cup  sugar
  • 8  eggs
  • 1/2  teaspoon  almond extract
  •  Whipped cream (optional)
  •  Sliced almonds, toasted (optional)
Directions

1. Butter a 3-quart rectangular baking dish with some of the butter; spread remaining butter on bread slices. Place bread slices in baking dish, overlapping as necessary to fit. Sprinkle with frozen cherries, half of the chocolate pieces, and the cinnamon. Set aside.

2. In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar; heat and stir just until chocolate is melted. Gradually stir in remaining cream. Beat eggs in a very large bowl; stir in melted chocolate mixture and almond extract. Slowly pour over bread in dish (dish will be very full). Cover and chill 2 hours or overnight.

3. Preheat oven to 325 degree F. Uncover bread pudding and place baking dish on a foil-lined baking sheet. Bake for 70 to 80 minutes or until an instant-read thermometer registers 160 degree F when inserted in the center. Cool on a wire rack at least 45 minutes. Serve warm. If desired, top with whipped cream and/or almonds. Makes 16 to 20 servings.

Nutrition Facts (Black Forest Bread Pudding)
  • Servings Per Recipe 16,
  • cal. (kcal) 546,
  • Fat, total (g) 38,
  • chol. (mg) 183,
  • sat. fat (g) 22,
  • carb. (g) 51,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 35,
  • pro. (g) 8,
  • vit. A (IU) 972,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 229,
  • Potassium (mg) 318,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe