Black Forest Bread Pudding

Welcome back!

This is a guest recipe from Margaret Lukens, a fellow foodie I met through NAPO. She was gracious enough to allow me to share is luscious recipe with you.  Personally I’m going to go for broke and trying this with croissants or brioche…

Black Forest Bread Pudding

Measurements are approximate. Any bread pudding recipe that you like can be adapted.

Ingredients:
4 large eggs
3/4 c. milk
3/4 c. heavy cream
6 T. sugar, divided (or more to taste)
1/4 c Sharffenberger cocoa, sifted
8 slices white bread, cut into 1-inch cubes
2 – 3 T unsalted butter
8 oz frozen Cascadian Farm organic cherries (or pitted fresh cherries) – reserve 4-6 cherries for garnish, if desired.
Garnish: whipped cream and 4-6 cherries, drained & reserved

Directions:

Generously butter a 2-quart baking dish, or 9″ pie plate in a large bowl
Whisk together eggs, milk, cream, 1/2 cup sugar, & Sharffenberger cocoa.
Stir in bread cubes and cherries to mix evenly. Let stand 10 minutes or more to let bread absorb custard mixture. (if it seems a little dry, add another tablespoon or two of milk & mix gently)
Pour mixture into prepared pan. Sprinkle evenly with 2 T sugar.
Bake at 400 degrees  for about 20 min, until pudding is puffed and set.

Cut into 4 to 6 pieces. serve warm, garnished with whipped cream & reserved cherries if desired

Notes:

• This is a really satisfying way to get the flavors of black forest cake without the fuss and bother. You can whip this up just about any day.
• If you have guests, you could get fancy with the garnishes, adding (Sharffenberger) chocolate shavings to the cherries and whipped cream, for example, or baking them in individual souffle dishes/custard cups.

Margaret Lukens CPO®, owner of New Leaf + Company LLC, is a professional
organizer and productivity trainer who takes her clients from overwhelmed to
organized with her “Getting Organized for Business” program. Visit her
website at www.newleafandcompany.com.
Her first foray into entrepreneurship was starting a gourmet food store in
New England, where she was allowed to exercise her love of cooking. The
store was sold years ago, but the love remains. She has written about food
(and the business of food) for many publications, including Bay Food,
Pacific Sun, Santa Rosa (CA) Business Journal, and Litchfield (CT) Times.

Tagged as: bread, cherries, chocolate, pudding