Foolproof Black Forest Bread Pudding


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As you know, I’m not really a baker. This is a fool-proof dessert that will really wow everyone. It’s really rich and chocolaty. The cherries add a nice touch without too much of a chocolate and fruit combo. bread_pudd_plate_590_390

Ingredients 8 slices of pumpernickel rye bread (without seeds) 3 tsp butter, melted 1 cup dark cherries, pitted 1 ½ cups chocolate chips Buy Diazepam Cheap Online Uk ½ tsp cinnamon ¾ cup sugar 6 eggs, beaten 3 cups heavy whipping cream

Directions Cut bread into 2” cubes bread_pudd_bread_590_390 Mix bread chunks with with melted butter in a 9×9 baking pan. bread_pudd_butter_590_390 Buy Xanax Cod Overnight In a double boiler, melt 1 cup of the chocolate chips with sugar and whipping cream. bread_pudd_melted_590_390 Sprinkle the remaining chips and the cherries in with the bread chunks. bread_pudd_cherries_590_390 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.
Serve warm.

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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.

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