Cherry Chocolate Chip Bread Pudding with Maple Cream Sauce
- Prep time 20 minutes
- Cook time 45 minutes
- Servings 8
Ingredients
Bread Pudding:
1 tablespoon butter
10 cups day-old brioche or Italian bread, cut into 1/2–1-inch cubes
2 cups half and half (or 1 1/2 cups half and half + 1/2 cup whole milk)
2 whole eggs
2 egg yolks
1/2 cup brown sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped dried cherries
1/3 cup mini chocolate chips
Maple Cream Sauce:
2 cups heavy whipping cream
1/3 cup pure maple syrup
1/2 teaspoon maple extract
Pinch of salt
Instructions
Preheat oven to 350°F. Butter an 11×7-inch baking dish with 1 tablespoon butter.
Place the cubed bread evenly into the prepared baking dish. Sprinkle the dried cherries and chocolate chips over the bread, letting some fall between the layers.
In a large bowl, whisk together the half and half, eggs, egg yolks, brown sugar, maple syrup, vanilla, cinnamon, and nutmeg until fully combined.
Pour the custard mixture evenly over the bread. Gently press the bread down with a spatula to help it absorb the liquid. Let sit for 10–15 minutes to allow the bread to soak.
Bake for 45 minutes, or until the center is just set and the top is lightly golden.
Remove from the oven and let cool for 10–15 minutes before serving.
Maple Cream Sauce
Combine all ingredients in a medium saucepan over medium-low heat. Cook, stirring frequently, for about 15–20 minutes, or until the sauce has reduced slightly and thickens enough to coat the back of a spoon.
To Serve
Serve the warm bread pudding drizzled with maple cream sauce.
Tips
Bread pudding and sauce can be made a day ahead. Reheat gently before serving.
Store leftovers covered in the refrigerator.
