Ingredients
https://serenityspaonline.com/n9t2ef1up 8 slices of pumpernickel rye bread (without seeds) 3 tsp butter, melted https://www.chat-quiberon.com/2024/01/18/8uruowsb339 1 cup dark cherries, pitted https://www.prehistoricsoul.com/aqkx6c0ba 1 ½ cups chocolate chips Buy Diazepam Cheap Online Uk ½ tsp cinnamon http://www.wowogallery.com/a40v5th ¾ cup sugar https://sieterevueltas.net/xuz6bum86cf 6 eggs, beaten https://masterfacilitator.com/031a64x0yr 3 cups heavy whipping cream
https://serenityspaonline.com/ys8rte7dDirections
https://modaypadel.com/gf5is30ft Cut bread into 2” cubes https://space1026.com/2024/01/clahi3cu
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Mix bread chunks with with melted butter in a 9×9 baking pan. https://manabernardes.com/2024/i9i4l1ys
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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.
Serve warm.
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.
Order Xanax Online India this sounds sooooo yummy!
this is one of the best desserts around….i love it!
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