CHOCOLATE CHERRY BREAD PUDDING

CHOCOLATE CHERRY BREAD PUDDING image

Yield 12 servings

Number Of Ingredients 10

2/3 cup kirsch or orange juice
1 1/2 cups dried tart cherries
1 16 oz. loaf country bread or baguette, cut into 1 to 1 1/2 inch pieces (about 11 cups)
1/4 cup butter, melted
8 oz. bittersweet chocolate, coarsely chopped
6 eggs, slightly beaten
3 cups milk
2 cups half and half or light cream
1 cup sugar
1 tsp. vanilla

Steps:

In a saucepan over medium-low heat cook kirsch just to simmering; remove from heat. Add cherries and let stand, covered, for 1 hour. Do not drain. Preheat oven to 350 degrees. In a bowl toss bread with melted butter until coated. Divide bread cubes evenly between two 1 1/2 quart casseroles or place in one 3 quart rectangular baking dish. Sprinkle with two-thirds of the chocolate evenly over bread; reserve remaining third of chocolate. Spoon two-thirds of the fruit-liquid mixture evenly over chocolate layer; reserve remaining third. Top with remaining bread. In a large mixing bowl beat together eggs, milk, half and half, sugar, and vanilla until combined. Slowly pour egg mixture evenly over the layers in the baking dish. Press layers down lightly. Bake, covered, for 45 minutes. Uncover and bake 15 to 20 minutes more for the 1 1/2 quart casseroles or 30 minutes for the 3 quart baking dish or until egg portion in center appears set. Sprinkle remaining chocolate and fruit mixture evenly over top. Let stand about 1 hour. Serve warm.