← Back to Search Results
baking American
Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce

Photo by:
Comments: 1
 

Recipe

It started out as a plain old-fashioned bread pudding on the Sunday brunch menu at a hotel in Washington, DC. The chef at the time, Greggory Hill, decided to use, instead of the traditional bread, the day-old croissants left over from the previous breakfast. Then, tasting Venezuelan chocolate for the first time, he somehow thought the chocolate would go well with the flavor of dried cherries. The dark rich chocolate, buttery croissants, and tart cherries all combined to make one of the best bread puddings I have ever tasted. Greggory still serves this dish at his current restaurant, David Greggory, in Washington. This is a surprisingly easy recipe and a highlight of Sunday brunch.

Yield: 6-8 servings

Ingredients

  • ½ cup dried cherries
  • ½ cup brandy (or enough to soak the dried cherries)
  • 1 vanilla bean
  • 6 cups heavy cream
  • 12 egg yolks
  • 1½ cups sugar
  • ½ teaspoon salt
  • 6 day-old or frozen croissants (2½ ounces each)
  • 4 tablespoons coarsely grated bittersweet chocolate

Directions

1. Six hours before starting this recipe, put the dried cherries in a small bowl and cover with the brandy.

2. Preheat the oven to 350 degrees and oil an 8-by-8 or comparable baking pan.

3. Split and scrape the seeds out of the vanilla bean and put both pods and seeds in a saucepan with the heavy cream. Let them steep over a very low heat for about 10 minutes, then remove the vanilla bean.

4. Place the egg yolks, sugar, and salt in a bowl and mix well. Whisking constantly, slowly pour in the hot cream, then strain into a large bowl. Pour about a third into the top of a double boiler.

5. Break the croissants into 4 pieces each and submerge them in the remaining cream and egg sauce in the mixing bowl. Let soak for about 10 minutes so that the croissants can absorb the liquid.

6. Transfer the contents of the bowl to the baking pan. Reserving the brandy, drain the cherries and dot the bread pudding with them.

7. Sprinkle the chocolate on top and bake in the oven for about 25 minutes or until set.

8. Meanwhile, add the reserved brandy to the remaining cream sauce in the double boiler and cook over low heat, stirring occasionally. Cook until the sauce coats the back of a spoon, about 10 minutes. Serve the warmed custard in a serving bowl and spoon over the bread pudding.


© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

1115kcal (56%)
172mg (17%)
1mg (2%)
942mcg RAE (31%)
250mg
30mg
12g
52g
2g
78g
595mg (198%)
622mg (26%)
51g (254%)
86g (132%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • gustus

    08.29.13 Flag comment

    86 fat grams per serving, 56 of which are saturated? Heart attack in a bowl. Serve with a defibrillator on the side.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
food-to-live-by Food to Live By
by Myra Goodman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?