Chocolate Bread Pudding with Sun-Dried Cherries and Crème Fraíche
This recipe is adapted from a wonderful dessert I first had at one of my favorite restaurants in the Napa Valley, Terra. It's a perfect way to end a meal on a cold, winter night. You can also make these in individual soufflé dishes.
- 1/2 cup sun-dried cherries
- 1/3 cup cognac
- 8 ounces Made in Napa Valley Chocolate Cabernet Sauce
- 3 eggs
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/8 tsp vanilla extract
- 3 cups 1/2" diced sourdough battered without crusts, dried overnight
- 1 cup creme fraiche or sour cream
- 1 tbsp confectioner's sugar, sifted
- 6 fresh mint sprigs
Combine the cognac and cherries and soak overnight, or at least 2 hours.
Melt the chocolate gently in a microwave.
In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon, and vanilla extract.
Whisk in the melted chocolate gently. Fold in the bread cubes, cherries and cognac.
Let sit in a warm place until the bread absorbs the custard, 1-2 hours.
To test, break a bread cube in half; there should be no white showing. Spoon the mixture into one 8-cup soufflé dish or six 10 ounce individual dishes.
Clean the edges well with a damp cloth to remove any chocolate drips.
Preheat the oven to 350°. Put the soufflé dish in a roasting pan.
Slide the middle rack partially out of the oven, and place the pan on the rack.
Pour boiling water into the pan to a depth of about 1", making sure not to let any water come over the sides into the dish.
Very carefully slide the rack back into the oven and bake for about 35-40 minutes, or until the pudding is puffed and set to touch.
Remove the dish from the water and let cool slightly. Spoon portions of bread pudding onto individual plates.
Whisk the confectioner's sugar into the crème fraíche or sour cream, and add a large dollop on top of each portion. Garnish with a sprig of mint.