Black Forest Bread Pudding 8 servings 20 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. Ingredients1 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 Get Ingredients *Substitute dark chocolate chips. Directions 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 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. Related Recipes Pear-Cranberry & Crème Fraîche Pie French “Tarte aux fraises” Mini Mascarpone Crème Brulee Mascarpone Swirled Pumpkin Pie Ginger Molasses Apple Cake Dessert Island