Happy Pre-Valentine’s Day everyone. I’ve got the perfect dessert for you lovers out there. Daisy Martinez gives you step by step directions in the video below and I have also attached the recipe that you can find in her fabulous book titled, Daisy’s Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining. Wow that special someone this holiday with chocolaty goodness.
- 1 tablespoon unsalted butter
- 6 cups heavy cream
- 12 large eggs
- 1 cup sugar
- 2 tablespoons rum
- One 11 1/2-ounce bag bittersweet chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 teaspoon ground cinnamon
- One 10-loaf challah bread, cut (crusts an all) into 3/4-inch cubes (about 12 cups; see Notes)
- 1 cup dried cherries (about 5 ounces)
Video Recipe – Visit and subscribe to Daisy Martinez’s Youtube Channel
- Using butter, grease an 13 13 by 9-inch baking dish.
- Beat 2 cups of the cream with the eggs, sugar, and run in a large bowl until smooth. Heat the remaining 4 cups cream in a medium saucepan until the edges are bubbling. Remove from the heat, add the bittersweet and semisweet chocolate chips, let stand for one minute, the whisk until smooth. Whisk in the cinnamon.
- Slowly pour the chocolate cream into the cream-egg mixture, whisking continuously until the two are blended. Add the bread, turning gently to coat with the chocolate custard mix. Let stand until the bread has soaked up as much of the custard mixture as it will hold, 30-45 minutes, depending on how stale the bread is.
- While the bread is soaking, preheat the oven to 350 F.
- Stir the cherries into the custard mix. Pour the pudding mixture into the prepared pan. Bake until the edges are set and the center jiggles a little when you wiggle the pan, 40 to 45 minutes. Let cool for at least 30 minutes before serving warm, or let cool completely and serve at room temperature. The pudding is beast eaten before it’s been refrigerated.
- Day old bread is best for this. It will be easier to cut into cubes and, as an added bonus, will soak up more chocolaty custard the next day.
– The bread pudding is best eaten warm or at room temperature without ever having seen the inside of a refrigerator. Refrigerated bread pudding just wont have that same creamy-custardy texture, but leftovers will still be quite delicious. If you would like to warm them, do so gently, wrapped in aluminum foil on a baking sheet in a 250 F oven.
*This post is part Ms. Latina’s Sabroso Saturday blog hop. Be sure to stop by and take notes on other scrumptious recipes!