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Desserts
American
12 servings
15 minutes
45 minutes
4 cups day-old bread, cubed (such as brioche or challah)
1 cup Tasmanian cherries, pitted and halved
1/2 cup dark chocolate chunks or chips
3 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Powdered sugar (optional)
Whipped cream or vanilla ice cream
Preheat your oven to 350°F and grease a 9x9-inch baking dish. Arrange the cubed bread in the dish. Sprinkle the Tasmanian cherries and dark chocolate chunks evenly over the bread.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the bread, ensuring all pieces are coated. Gently press the bread down with the back of a spoon or spatula to help it absorb the liquid. Let it sit for 15–20 minutes to soak thoroughly.
Place the dish in the preheated oven and bake for 40–45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Allow the bread pudding to cool for 10–15 minutes before serving. Dust with powdered sugar if desired and serve with whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Cherry and Dark Chocolate Bread Pudding is a decadent dessert perfect for celebrations or cozy evenings. The sweet, tart Tasmanian cherries and rich dark chocolate create a luxurious flavor combination that’s sure to impress.
