Updated: Feb 4
Here's a recipe for an easy and delicious bread pudding that uses our seasonal Chocolate Cherry bread. It's rich, creamy and chocolatey, yet not overly sweet.
Prep time: 15 minutes
Cook time: 45 minutes
-2 cups Shatto whole milk
-2 tablespoons unsalted butter
-1 teaspoon vanilla extract
-1/4 cup cane sugar
-2 tablespoons cocoa powder
-pinch of salt
-Powdered sugar, for serving
Preheat oven to 350ºF.
In a small saucepan over medium heat, add the milk, butter, vanilla, sugar, cocoa powder and salt.
Whisk the mixture until the butter melts, then remove it from the heat and allow it to cool.
Whisk the eggs into the cooled mixture until fully combined.
Cut the Chocolate Cherry bread into 1.5" cubes and add it to a greased 4-6 cup baking dish.
Place the bread cubes into the baking dish and spread them out into an even layer. Pour the custard mixture over the bread, making sure that every cube of bread gets soaked.
Bake for 45 minutes or until the custard is set but still slightly wobbly.
Serve warm or at room temperature. Top with a dusting of powdered sugar before serving.
Tip: Use Shatto chocolate milk instead of adding in the cocoa powder and sugar into the plain milk!