Chocolate Cherry Bread Pudding

We’re making Chocolate Cherry Bread Pudding with Chef Andrew Shotts from Garrison Confections.

Yield: 8 servings

Ingredients:
5 slices day old brioche, bread cut into ½ -inch cubes
¼ cup 61% bittersweet chocolate, chopped
¼ cup unsweetened “Bakers” chocolate, chopped
2 cups heavy cream
1 cup whole milk
1/3 cup + 2 tbsp sugar, plus more for ramekins
4 egg yolks
1 ea orange zest
½ vanilla bean
1 cup dried cherries
1-2 tbsps salted butter, softened, for ramekins
8-4 ounce ramekins

Method of Preparation:

Combine both chocolates in a medium bowl. Set aside.

Place the heavy cream, milk, and orange zest in a small saucepot. Scrape the vanilla bean into the cream mixture. Heat the cream mixture over moderately low heat until small bubbles appear around the rim.

In another medium bowl, whisk together the sugar into the egg yolks. Slowly pour the cream mixture into the yolk mixture while whisking vigorously. Return the mixture to the saucepot.

Cook over moderate heat with a wooden spoon until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl with the chocolate.

Allow chocolate to melt before completely mixing.

Preheat oven to 300F. Brush ramekins with softened butter
and sprinkle with sugar. Set aside.

Mix the chocolate custard completely. Fold in the brioche cubes and cherries. Set aside for 15 minutes for the bread to soak up the custard.

Fill the ramekins with the brioche custard. Set the ramekins in a roasting pan and pour enough hot water into the pan to cover half of the base of the ramekins.

Bake for about 25-30 minutes, or until puddings are puffed and set. Remove the ramekins from the water bath and let cool on a wire rack.

Enjoy warm with a dollop of sweetened whipped cream or powdered sugar.

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