White Chocolate Very Cherry Bread Pudding with Dark Chocolate Icing

Ingredients and Tools

Bag of white chocolate chips
5 eggs beaten in a bowl
1 cup Cherry Jelly meat*
Can of sweetened condensed milk
Half cup milk
Half a stick of butter
1/4 cup dark chocolate cocoa powder
Sprinkle of mace
Sprinkle of salt
1/4 cup crushed pecans
1 Baguette cut into cubes 1”-2” and toasted at 350 F until slightly brown.
Pans and spoons and parchment paper, a spatula and a whisk.

Prep

Oven 350 F. I used two Bread Pans instead of muffin pan or 9” x 9” pan. Butter whatever you bake the stuff in.

In a small saucepan combine milk, the white chocolate, salt, mace, and 3/4 of the sweetened condensed milk. Warm until homogenized, incorporate pecans. Keep warm.

Spoon a tablespoon of egg into warm white chocolate sauce, then another, stirring, then add the chocolate sauce into the beaten eggs, stirring constantly.

Put the warm bread in the bread pans, spoon Cherry Jelly meat over it, then drown the pans with the chocolate egg mixture. Pans should be 3/4 to 4/5 full.

Place baking pans in oven. 30-40 minutes is plenty of time to clean up. Last five minutes under foil if too brown. Set aside to cool 15 minutes.

Dark Choc Sauce (not recommended)

1/4 -1/3 cup powdered dark cocoa
1/4 can sweetened condensed milk
1/4 cup milk (I use almond)
1/2 Tbsp veg oil
1/8 cup of water
Sprinkle of salt

Warm and splash and stir dark choc sauce with water until it feels right. It should cling to a spoon and support a long drizzle. Set aside. Try dipping bland health food in your fondue. Even a banana.

Knife in the loaf is clean at 150-160 F for sure, cool for 10 minutes.

Remove loaves and place on parchment paper on baking sheet. Drizzle with dark chocolate. Crème Anglais is such a pain.

Imagine this chocolate sauce made with extra corn syrup in a squirt bottle. All dainty and delicate.

I poured the choc sauce all over the pudding loaves and smoothed them out a bit. In the refrigerator with ye!

Hideous. Fecal. Licked every spoon and spatula CLeAn.

*The Cherry Meat is from a three hour boil of cherries strained through a China hat, stones and liquid removed. It’s just spiced cherry pulp.

The cherries were made in an aspic with lemon juice and apple cider vinegar, cinnamon, salt, a lot of brown sugar and cracked black pepper. Simmered for about four hours. The jelly has a beautiful color.