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Friday, August 10, 2012

Chew on This | Cherry Chocolate Bread Pudding

It's so quiet right now I can actually here the pitter-pattering of rain on the roof. That, in and of itself, is an amazing thing - being able to hear the rain. We've had so little rain this summer it almost sounds strange. I'm sure wherever you are, you can relate.

But, oh my, I'm loving that the moment is still enough right now for me to revel in the sound of rain. It so soothing. It's kind of lulling me into a sleepy stupor. Lovely.

The quiet of this rainy day is so refreshing but too soon it will come to an end. Soon the chaos begins. The sounds of hammering, cutting, pounding and scraping will fill the air. 

We've been living with some construction in the house since June and we're inches away from completion. We're so happy things are getting fixed and renovated. But truly, we're most excited to get our house back to ourselves. 

Privacy really is a glorious gift.


Here's our recipe:

This bread pudding is warm, sweet and decadent. Top it with ice cream and your senses will scream in delight!

Cherry Chocolate Bread Pudding

5 C bread cubes, 1" cubes (I used a two day old french baguette)
1 C cherries, pitted and roughly chopped
1/2 C dark chocolate chunks
1/3 C almonds, roughly chopped
3 eggs
1/2 C granulated sugar
1 C heavy cream
1/2 C milk
1 t vanilla
1/2 t cinnamon
1/4 t nutmeg
1/2 t salt

Preheat oven to 350℉.  Generously grease an 8x11" casserole dish. 

In a large mixing bowl, combine your eggs, sugar, cream, milk, vanilla, cinnamon, nutmeg, and salt. Whisk to incorporate thoroughly.

Next, dump your bread cubes into the egg mixture and toss to coat bread thoroughly. Allow the bread to soak in the liquid, tossing often, for 10 minutes. Pour the entire contents of the bowl into your prepared casserole dish. Sprinkle your cherries, chocolate chunks and almonds over the top of the bread cubes. Use a fork, or your clean fingers, to poke some of the cherries, chocolate and almonds down into the mixture.

Loosely cover your casserole dish with foil and place into the oven. Bake your bread pudding between 40-45 minutes or until set. Allow to cool for 5-10 minutes before topping with ice cream and serving. Enjoy!

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