Signature Recipes

Brandied Cherry Chocolate Bread Pudding
with Vanilla Sauce

Bread Pudding
1 cup dried cherries
1/2 cup brandy
4 cups stale cake doughnuts, coarsely chopped
4 cups stale bagels, coarsely chopped
4 eggs
2 cups heavy cream
1 cup light cream
2 teaspoons Spice Islands Cinnamon, Ground Saigon
1/2 teaspoon Spice Islands Chili Powder
1 tablespoon Spice Islands Vanilla Extract
3/4 cup brown sugar
1/4 cup Dutch processed cocoa powder
1/4 teaspoon salt
3/4 cup pecans, chopped
3/4 cup bittersweet baking chocolate, chopped

Vanilla Sauce
1 cup sugar
1 tablespoon flour
1/2 cup light cream
1/2 cup butter
1 tablespoon Spice Islands Vanilla Extract

Soak cherries in brandy for 30 to 60 minutes. Place doughnuts and bagels in a greased 13x9-inch pan. Whisk together eggs, heavy and light cream, cinnamon, chili powder, vanilla, brown sugar, cocoa, and salt. Stir in pecans, chocolate, cherries, and brandy. Pour over doughnuts and bagels; let stand 15 minutes. (At this point mixture can be covered and refrigerated up to 24 hours, if desired).

Bake at 350ºF for 45 to 55 minutes, until center of pudding is set.

Vanilla Sauce: Mix sugar, flour, cream and butter in a medium sauce pan. Bring to a boil, stirring constantly over medium high heat. Boil for 2 minutes. Remove from heat; stir in vanilla extract. To serve, pour sauce over each serving of bread pudding.

Courtesy Spice Islands.