Imperial Sugar
Imperial Sugar

Pudin de Pan con Cerezas, Chispas de Chocolate y Almendras



    1. Heat oven to 300°F. Coat a 9 x 13-inch baking pan with cooking spray. Cut challah into 1/2-inch cubes. Place on sheet tray to dry out while preparing egg mixture.
    2. Heat milk in medium saucepan until warm, but not boiling. Crack eggs into large bowl and whisk in sugar and almond filling.
    3. Slowly stream milk into eggs and whisk constantly. Gently whisk in heavy cream. Place bread cubes into mixture and allow them to soak for 20 minutes.
    4. Gently stir dark chocolate chips and cherries into bread mixture and then pour into prepared baking pan.
    5. Bake for 50-60 minutes, or until egg mixture is completely cooked. Let it cool while you prepare Amaretto Whipped Cream.
    6. Top with whipped cream and serve warm. 
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    Recipe developed by Terri Truscello Miller @LoveandConfections

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