Black Forest Bread Pudding

A moist baked pudding puts a new spin on the classic Black Forest partners: chocolate and cherries.

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Servings 12

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ingredients 10
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

Pudding

1 1/2: cups firmly packed brown sugar

1/3: cup unsweetened cocoa

1 1/4: cups refrigerated or frozen fat-free egg product, thawed, or 5 eggs

3: (12-oz.) cans lite evaporated skimmed milk

2: (1-oz.) envelopes premelted unsweetened chocolate

2: teaspoons vanilla

1: teaspoon almond extract

12: cups (1 lb.) French bread cubes (1-inch)

Sauce

1: (21-oz.) can cherry pie filling

3: tablespoons cherry-flavored liqueur or 3/4 teaspoon brandy extract

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
2 In large bowl, combine brown sugar, cocoa, egg product, milk, chocolate, vanilla and almond extract. With wire whisk, blend until smooth. Fold in bread cubes. Let stand 10 minutes, stirring occasionally.
3 Pour bread mixture into sprayed baking dish; cover loosely with foil. Set dish in larger pan (roasting pan works well); place in oven. Pour 1 inch boiling water into larger pan.
4 Bake at 375°F. for 40 minutes. Remove foil; bake an additional 10 to 15 minutes or until knife inserted in center comes out clean.
5 In small saucepan, heat pie filling over medium heat for 4 to 5 minutes or until warm. Stir in liqueur. Serve sauce with warm bread pudding.