Black Forest Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 16 |
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A decadent bread pudding using pumpernickel bread melded together with the flavors of chocolate, cherries and almonds - fabulous. Ingredients:
1/3 cup butter, softened |
12 oz. loaf pumpernickel bread, cut into 1/2 thick slices |
1 (12 oz.) pkg. frozen pitted dark sweet cherries |
2 (12 oz.) pkgs. semisweet chocolate pieces |
1/2 tsp. cinnamon |
3 1/2 cups heavy cream |
3/4 cup sugar |
8 eggs |
1/2 tsp. almond extract |
whipped cream |
sliced almonds, toasted |
Directions:
1. Butter a 3-qt. 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, 1 package chocolate pieces and the cinnamon; set aside.
2. In a medium saucepan, combine remaining chocolate pieces, 1 cup of cream, and the sugar; heat and stir just until chocolate is melted. Gradually stir in remaining cream. In a very large bowl, whisk eggs, whisking, slowly pour the melted chocolate and almond extract into the eggs. Slowly pour over bread in baking dish. Cover and chill 2 hours or overnight.
3. Preheat oven to 325*. Uncover bread pudding and place baking dish on a foil-lined baking sheet. Bake for 70-80 minutes. or until an instant read thermometer registers160* when inserted in the center. Cool on a wire rack at least 45 minutes. Serve warm topped with whipped cream and sliced almonds.
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