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

Bread Pudding with Chocolate and Brandied Cherries

Makes: 8 servings
Prep 30 mins Bake 350°F 30 mins Stand 15 mins
Bread Pudding with Chocolate and Brandied Cherries
Ingredients
  •  Nonstick cooking spray
  • 1  cup  dried cherries
  • 1/4  cup  brandy or apple juice
  • 3  cups  half-and-half or light cream
  • 1/2  cup  sugar
  • 2  eggs
  • 2  egg yolks
  • 1  teaspoon  vanilla
  • 5  cups  soft white bread cubes (about 6 to 7 slices of bread)
  • 4  ounces  bittersweet chocolate, coarsely chopped
Directions

1. Preheat oven to 350 degrees F. Lightly coat eight 6-ounce custard cups with nonstick cooking spray. Place cups in large roasting pan; set aside. In small bowl combine dried cherries and brandy or juice; set aside.

2. In medium saucepan combine half-and-half and sugar. Cook and stir over medium heat until heated through and sugar is dissolved.

3. In mixing bowl whisk together eggs and egg yolks. Slowly add half-and-half mixture to beaten egg mixture, whisking constantly. Whisk in vanilla. Stir in bread cubes. Let stand at room temperature for 15 minutes. Stir in the dried cherry-brandy mixture and divide mixture among custard cups. Evenly distribute chopped chocolate.

4. Place roasting pan on oven rack. Pour boiling water into pan to reach halfway up sides of custard cups. Bake 30 minutes, until knife inserted near pudding centers comes out clean. Remove cups from the water. Serve warm. Makes 8 servings.

Nutrition Facts (Bread Pudding with Chocolate and Brandied Cherries)
  • Servings Per Recipe 8,
  • cal. (kcal) 391,
  • Fat, total (g) 19,
  • chol. (mg) 139,
  • sat. fat (g) 11,
  • carb. (g) 47,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 28,
  • pro. (g) 7,
  • vit. A (IU) 875,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 188,
  • Potassium (mg) 319,
  • calcium (mg) 151,
  • iron (mg) 2,
  • 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