8 slices of pumpernickel rye bread (without seeds)
3 tsp butter, melted
1 cup dark cherries, pitted
1 ½ cups chocolate chips
½ tsp cinnamon
¾ cup sugar
6 eggs, beaten
3 cups heavy whipping cream
Cut bread into 2” cubes
Mix bread chunks with with melted butter in a 9×9 baking pan.
In a double boiler, melt 1 cup of the chocolate chips with sugar and whipping cream.
Sprinkle the remaining chips and the cherries in with the bread chunks.
Remove chocolate from heat and slowly mix eggs into the chocolate/cream mixture.
Pour over bread and cheeries in the baking dish.
Let sit in the fridge for 2 hours or overnight.
Bake 60 minutes at 350-degrees until the center has set.
Fun fact: pumpernickel bread has cocoa in it! Who knew? I didn’t for awhile but when you think about it, cocoa isn’t sweet on it’s own. If you are serving extremely picky eaters I would leave that fun fact until after they’ve tried it.
This is an easy make-ahead dessert. I don’t even think you can over cook it! You can definitely add more bread and more eggs/cream in proportion. There should be enough liquid that the bread only peeks out but everything is covered.