Black Forest Bread Pudding

8 servings
20 min prep time
1 hr 30 min total time

A fresh take on traditional bread pudding, this black forest version combines cherries, chocolate, and cream for a decadent, sweet and easy use for stale bread. 


1 loaf slightly stale hearty bread, cubed

5 eggs

1 1/4 cups white sugar

6 cups buttermilk

2 tablespoons pure vanilla extract, divided

2 tablespoons Grand Marnier

1/4 cup cocoa powder

1 teaspoon flaked sea salt

8 ounces roughly chopped dark chocolate  

1/2 cup roughly chopped maraschino cherries

8 ounces Vermont Creamery Mascarpone

1/4 cup confectioner's sugar

Chocolate sprinkles, if desired

Maraschino cherries, if desired

 *Substitute dark chocolate chips.


  • STEP 1

    Put bread cubes into large bowl; set aside.

  • STEP 2

    Wisk together eggs and sugar in separte bowl until light and combined.

  • STEP 3

    Continue whisking, adding buttermilk, 1 1/2 tablespoons vanilla, Grand Marnier, cocoa powder and salt. Whisk until ingredients are completely combined with no lumps.

  • STEP 4

    Slowly pour egg mixture over bread cubes, turning with a rubber spatula to get all of the bread moistened. Add chocolate and cherries; stir to combine.  Cover loosely; allow to rest 30 minutes.

  • STEP 5

    Meanwhile, heat oven to 325°F.  Prepare pan with liberal amount of butter. (I used stoneware mugs, but any pan can do as this recipe is forgiving in this way.)

  • STEP 6

    Place mixture into prepared pan or divide among baking vessels. This recipe puffs up slightly, so fill until you reach 1/2-inch from top. If you are using mugs or smaller vessels, place onto baking sheet for easy transportation.

  • STEP 7

    Bake 30-35 minutes or until puffed and golden brown. 

  • STEP 8

    Meanwhile, whisk together mascarpone, confectioner's sugar, and remaining vanilla until well combined. (If you would like to cut the sweetness, add a pinch of salt.)

  • STEP 9

    When bread pudding is done baking, allow to cool. Top with mascarpone mixture, chocolate sprinkles and maraschino cherries, if desired.

Fig + Bleu

Fig + Bleu_Image

Fig + Bleu

Brett F. Braley is a baker, writer, and farmer living in rural Pennsylvania with three dogs and a flock of chickens. Brett's work centers on American desserts, influenced by his Midwestern roots and European interests. You can find his website here, as well as his Instagram and Twitter.