Black Forest Bread Pudding Recipes

BLACK FOREST BREAD PUDDING

Steps:

• Butter a 3 quart rectangular baking dish with some of the butter.
• Spread remaining butter on bread slices.
• Place bread slices in baking dish, overlapping, if necessary, to fit.
• Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
• In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
• Beat eggs in a very large bowl.
• Stir in melted chocolate mixture and almond extract.
• Slowly pour over bread in dish.
• Cover and chill 2 hours or overnight.
• Preheat oven to 325 degrees.
• Uncover bread pudding and place baking dish on a foil lined baking sheet.
• Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
• Cool on a wire rack at least 45 minutes.
• Serve warm.
• Garnish with whipped cream and almonds.

BLACK FOREST BREAD PUDDING

Steps:

• Preheat the oven to 175 C. Grease a 5" round baking dish that's at least 2" high. Alternatively, use a square or rectangular dish, that will fit the bread and custard easily. The mixture will not exactly overflow while baking, but it will puff up a bit so keep that in mind.
• In a bowl, beat the egg, then add the milk, cream and sugar. Whisk well to combine.
• Add the melted chocolate and whisk again till the chocolate has fully incorporated. Now take out 1/4 cup (60 ml) of this custard mixture and set it aside.
• Break the bread up into bite-sized pieces (or chop it) and add it to the bowl. Stir to coat very well with the custard and let it soak for 20 minutes.
• Now tip the soaked bread into your prepared dish, and stir in the cherries, saving a spoonful to scatter on top.
• Pour the reserved 1/4 cup custard all over the top of it, pressing the bread down as needed to make sure it's fully soaked. Top with the reserved spoonful of cherries.
• Bake for 20 to 25 minutes (if you use a shallow dish, the pudding may get done quicker), until the top looks set and a toothpick poked in the center comes out moist crumbs but no wet mixture.
• Sprinkle chocolate chips over the hot pudding, and serve warm with whipped cream! Store in the fridge for 3 to 4 days, and reheat before eating. It tastes as good as it does on day one, with a more intense Black Forest-y flavour :) Happy baking!

INDIVIDUAL BLACK FOREST BREAD PUDDINGS

Steps:

• Heat oven to 350°F. Place 1 slice bread, cubed, in each of six 6-oz custard cups. In medium bowl, mix eggs, milk and yogurt until well blended. Spoon yogurt mixture over bread; let stand about 30 minutes or until bread absorbs some of the yogurt mixture.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
• Mix sauce ingredients. Serve over warm bread pudding.