Dark Chocolate and Cherry Bread Pudding
Equipment
- 8 - 3/4 cup ramekins
Ingredients
- butter for greasing ramekins
- 4 croissants
- 4 ounces dark chocolate broken into pieces
- 1/4 cup pecans toasted and chopped
- 1 cup dark, pitted, sweet cherries - defrosted drain very well and chop
- 1 ¾ cup whole milk
- 4 eggs
- 3/4 tsp vanilla extract
- 2 ⅔ Tbsp sugar
- 1 ¼ cup cream
Instructions
- Butter each ramekin.
- For each ramekin, tear half a croissant into large pieces and put in cup.
- Add chocolate and sprinkle with nuts.
- Distribute cherries among ramekins.
Custard
- Whisk milk, eggs, vanilla, sugar and cream. Refrigerate until 1 hour before using.
- Pour custard over prepared ramekins.
- Put ramekins in a glass baking dish with hot water halfway up the dish.
- Bake in a 325° oven for 40 minutes, until set. Let stand at least 15 minutes before serving,
- Turn oven to broil and cook about 2 minutes, until browned.
Notes
To make ahead, prepare ramekins with croissants, chocolate and nuts and set aside. Prepare custard and cherries and refrigerate until ready to use.