
Ingredients
https://melissasmissteak.com/4edlds0 8 slices of pumpernickel rye bread (without seeds) https://www.woolcan.net/ckj8p18 3 tsp butter, melted https://palmlabsadhesives.com/5pu1gk55 1 cup dark cherries, pitted https://deepblue.com/e4p17qbt 1 ½ cups chocolate chips https://clikealo.com/b1d9ej8bh4 ½ tsp cinnamon see url ¾ cup sugar https://melissasmissteak.com/r6lrqfxsp 6 eggs, beaten follow site 3 cups heavy whipping cream
https://londonorienteering.co.uk/2023/11/6r9ghka3Directions
Buy Diazepam Online Cut bread into 2” cubes follow link
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Mix bread chunks with with melted butter in a 9×9 baking pan. https://vaidosaefeminina.com/index.php/sx190bj9lha
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In a double boiler, melt 1 cup of the chocolate chips with sugar and whipping cream. Buy Cheap Valium Online Uk
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Sprinkle the remaining chips and the cherries in with the bread chunks. click here
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.
https://mybeautybunny.com/zwkrnnj 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.
source this sounds sooooo yummy!
herehttps://makerversity.org/rsqczmi this is one of the best desserts around….i love it!
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