Brandied Cherry Chocolate Bread Pudding With Vanilla Sauce Recipe
- Prep Time: 40 Minutes
- Yield: 12 servings
Ingredients
Bread Pudding
- 1 cup dried cherries
- 1/2 cup brandy
- 4 cup stale cake doughnuts, coarsely chopped
- 4 cup stale bagels, coarsely chopped
- 4 eggs
- 2 cup heavy cream
- 1 cup light cream
- 2 tsp Durkee® Cinnamon, Ground
- 1/2 tsp Durkee® Chili Powder, Light
- 1 tbsp Durkee® Vanilla Extract, Pure
- 3/4 cup brown sugar
- 1/4 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 3/4 cup pecans, chopped
- 3/4 cup bittersweet baking chocolate, chopped
Vanilla Sauce
- 1 cup sugar
- 1 tbsp flour
- 1/2 cup light cream
- 1/2 cup butter
- 1 tbsp Durkee® Vanilla Extract, Pure
Directions
- Soak cherries in brandy for 30 to 60 minutes. Place doughnuts and bagels in a greased 13×9-inch pan.
- Whisk together eggs, heavy and light cream, cinnamon, chili powder, vanilla, brown sugar, cocoa and salt. Stir in pecans, chocolate, cherries, and brandy.
- Pour over doughnuts and bagels; let stand 15 minutes. (At this point mixture can be covered and refrigerated up to 24 hours, if desired). Bake at 350ºF for 45 to 55 minutes, until center of pudding is set.
VANILLA SAUCE:
- Mix sugar, flour, cream and butter in a medium sauce pan. Bring to a boil, stirring constantly over medium high heat. Boil for 2 minutes.
- Remove from heat; stir in vanilla extract. To serve, pour sauce over each serving of bread pudding.
