Chocolate Dried Cherry Bread Pudding Food

CHOCOLATE CHERRY BREAD

Steps:

• Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together.
• Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated.
• Cover dough and let rise in a warm, humid area until doubled, about 1 hour.
• Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 20 to 30 minutes.

CHERRY BREAD PUDDING

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

CHOCOLATE CHERRY BREAD PUDDING WITH VANILLA SAUCE

Steps:

• For the vanilla sauce: Bring the milk and salt to a simmer over medium heat in a 2-quart heavy saucepan. Whisk together the yolks and sugar in a bowl until combined, and then add to the hot milk in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately-low heat, stirring constantly with a wooden spoon, until the custard coats back of a spoon, about 5 minutes. Pour through a fine-mesh sieve into a bowl and stir in the vanilla. Cover the surface of the custard with a round of wax paper and chill until cold, at least 1 hour.
• For the bread pudding: Preheat the oven to 325 degrees F. In large mixing bowl, toss together the donut slices, dried cherries and white chocolate. Set aside. In second large mixing bowl, stir together the sugar, cinnamon and nutmeg. Measure out 1/4 cup of spiced sugar into a small bowl and set aside.
• In a third large mixing bowl, whisk together the eggs, cream, milk and vanilla. Whisk the eggs into the large bowl of spiced sugar, and then pour over the bread-chocolate mixture and stir to combine. Pour the batter into a 9-by-13-by-2-inch baking pan and sprinkle with the reserved 1/4 cup spiced sugar. Scatter the butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Serve with the vanilla sauce.

WHITE CHOCOLATE CHERRY BREAD PUDDING

Steps:

• Coat 6-cup baking dish with cooking spray.
• In large bowl, whisk eggs with half and half, 1/2 cup sugar and almond extract until blended.
• Stir in pie filling, bread, dried cherries (or cranberries) and chocolate chips.
• Transfer to prepared 6-cup baking dish. Sprinkle with remaining 1 tablespoon of sugar. Cover; refrigerate 30 minutes to 12 hours. If refrigerated more than 30 minutes, let stand at room temperature 20 minutes before baking.
• Preheat oven to 350 degrees Fahrenheit. Cover baking dish; bake 30 minutes.
• Uncover; sprinkle with sliced almonds. Bake uncovered, 35-40 minutes or until set and golden.
• Let stand 20 minutes before serving. If desired, sprinkle with confectioners' sugar.

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
• Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
• Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
• Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
• Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
• Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
• Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

CHOCOLATE-CHERRY BREAD PUDDING

Steps:

• Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
• In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
• Preheat oven to 350 degrees.
• Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
• Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
• Garnish, if you want to, with whipped cream and maraschino cherries.
• Cook time includes 15 minutes soaking time for french bread cubes.

WHITE CHOCOLATE AND CHERRY BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
• In second large mixing bowl, stir together sugar, cinnamon, and nutmeg. Measure out 1/4 cup of mixture into small bowl and set aside.
• In third large mixing bowl, whisk together eggs, cream, milk, and vanilla. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
• Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CHOCOLATE-DRIED CHERRY BREAD PUDDING

Steps:

• Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
• In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
• Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
• Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

CHOCOLATE CHERRY BREAD

Steps:

• In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
• With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
• In bowl, with floured hands, knead several times to combine well.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
• Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
• Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
• Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F.
• In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
• Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

SUGAR-CRUSTED CHOCOLATE CHIP AND CHERRY BREAD PUDDINGS

Steps:

• Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. Cut bread into 1-inch pieces. Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. Add bread cubes, chocolate chips, and dried cherries; toss to coat. Divide mixture among six 2/3-cup custard cups. Dot tops with remaining 1 tablespoon butter. Bake 10 minutes. Sprinkle puddings with 2 tablespoons sugar. Bake until tops are browned, about 15 minutes.
• Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. Serve puddings warm with kirsch cream.

WHITE CHOCOLATE AND CHERRY BREAD PUDDING

Steps:

• Preheat oven to 325°F
• In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
• In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
• Measure out 1/4 cup of mixture into small bowl and set aside.
• In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
• Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
• Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
• Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
• Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
• Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.