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Chocolate & Cherry Bread Pudding

by Jack Cakebread

3 cups stale french bread (diced in 1 inch cubes)
2 tablespoons brandy
1 tablespoon cassis liquor (black currant liqueur)
2 1/2 cups nonfat milk
1 vanilla bean
2 eggs
4 egg whites
1 teaspoon orange zest (minced)
1/4 cup sugar
6 oz bitter sweet chocolate
1 1/2 cup dried cherries, chopped, reconstituted in Cabernet Sauvignon
butter to grease loaf pan

Douse bread with brandy and liquor. Scald nonfat milk with vanilla bean. Cut bean in half and scrape out grains, add back to milk. Beat eggs, egg whites, sugar and zest together. Whisk into milk. Melt chocolate over a double boiler and add to above mixture. Pour over bread and let soak 15 minutes. Add cherries. Bake in well buttered loaf pan at 350 degrees for 1 hour or until firm when a toothpick is inserted and comes out clean. Serve with raspberry puree.

Raspberry Puree

1 pkg frozen raspberries (unsweetened)

Puree in blender. Strain. Taste for sweetness. If too sweet, add a few drops of freshly squeezed lemon juice.

Serve with Cakebread Cellars Cabernet Sauvignon.

We always make a large recipe. It is good for the next day.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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