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Cherry Chocolate Chip Almond Bread Pudding
Products Used
0
39
39
Prep Time:
30m
Bake/Cook Time:
50m - 60m
Yield:
12-16 servings
Traditional bread pudding has been a popular homemade dessert for years but this version takes on some new flavors! Cherry and almond combine beautifully and the chocolate chips and Amaretto Whipped Cream make it truly decadent.
El pudin de pan tradicional ha sido un postre casero muy popular por años pero esta versión le da nuevos sabores! Cerezas y almendras hermosamente combinadas y las chispas de chocolate con crema batida de Amareto lo hace un dulce muy decadente.
Products Used
Ingredients
- 1 pound day-old Challah bread
- 2 cups milk
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs
- 1 can (12.5 oz) almond cake and pastry filling
- 1 cup heavy cream
- 1/2 cup dark chocolate chips
- 1 can (21 oz) cherry pie filling, rinsed and patted dry
- Amaretto Whipped Cream
Directions
- 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.
- Heat milk in medium saucepan until warm, but not boiling. Crack eggs into large bowl and whisk in sugar and almond filling.
- 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.
- Gently stir dark chocolate chips and cherries into bread mixture and then pour into prepared baking pan.
- Bake for 50-60 minutes, or until egg mixture is completely cooked. Let it cool while you prepare Amaretto Whipped Cream.
- Top with whipped cream and serve warm.
Imperial Sugar Insight
Recipe developed by Terri Truscello Miller @LoveandConfections
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