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CHERRY CHOCOLATE BREAD PUDDING

Updated: March 16, 2012 8:02AM



MAKES 10 SERVINGS

Bread pudding:

1 cup dried cherries

½ cup brandy

4 cups stale plain (not iced) cake doughnuts, coarsely chopped

4 cups stale plain bagels, coarsely chopped

4 eggs

2 cups heavy cream

1 cup light cream

2 teaspoons cinnamon

½ teaspoon chili powder

1 tablespoon vanilla extract

¾ cup brown sugar

¼ cup Dutch processed cocoa powder

¼ teaspoon salt

¾ cup pecans, chopped

¾ cup bittersweet baking
chocolate, chopped

Vanilla sauce:

1 cup sugar

1 tablespoon flour

½ cup light cream

½ cup butter

1 tablespoon vanilla extract

For bread pudding: Soak cherries in brandy 30 to 60 minutes. Place chopped doughnuts and bagels in greased 13x9-inch cake pan.

Whisk together eggs, heavy and light creams, cinnamon, chili powder, vanilla, brown sugar, cocoa and salt. Stir in pecans, chopped chocolate, cherries and brandy. Pour mixture 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 350 degrees 45 to 55 minutes until center of pudding is set.

For vanilla sauce: In medium sauce pan, mix sugar, flour, cream and butter. Bring to boil, stirring constantly over medium high heat. Boil 2 minutes. Remove from heat; stir in vanilla extract. To serve, pour sauce over each serving of bread pudding.

Spice Island Spices

Nutrition facts per serving:

691 calories, 43 g fat, 22 g saturated fat, 189 mg cholesterol, 66 g carbohydrates, 7 g protein, 313 mg sodium, 4 g fiber



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