Decadent Chocolate and Cherry Bread Pudding with Vanilla Cream

Ingredients

• 6 cups day-old brioche, cubed
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 4 tablespoons unsweetened cocoa powder, sifted
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips
• 1 cup pitted cherries, halved

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease a medium baking dish lightly with butter.
2. 02
   In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, and sifted cocoa powder until smooth.
3. 03
   Add the beaten eggs and vanilla extract to the milk mixture, mixing well to combine.
4. 04
   Place the cubed brioche in the prepared baking dish, spreading evenly. Scatter the dark chocolate chips and halved cherries over the bread.
5. 05
   Pour the milk and egg mixture over the bread and gently press down the bread to ensure it absorbs the liquid.
6. 06
   Allow the pudding to sit for 10 minutes to soak up the custard.
7. 07
   Bake in the preheated oven for 40-45 minutes, or until the top is set and lightly browned.
8. 08
   While the pudding bakes, make the vanilla cream by whisking the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. 09
   Once the pudding is done, remove from oven and let it cool slightly before serving.
10. 10
    Serve each portion of bread pudding with a generous dollop of vanilla cream.