Chocolate Cherry Doughnut Bread Pudding
Chocolate Cherry Doughnut Bread Pudding is rich, creamy, and souffle-like, and studded with sweet, black cherries and pockets of melted dark chocolate.
- 4 eggs
- 2 1/2 cups whole milk
- 2 tablespoons melted butter plus extra for the pan
- 1 tablespoon Whiskey Vanilla Extract or Pure vanilla extract
- 1/8 teaspoon freshly ground nutmeg
- ½ cup sugar
- 5 cups stale glazed yeast doughnuts cut into 1-inch cubes
- 1 1/2 cups frozen black cherries
- 3/4 cup bittersweet or dark chocolate chunks
- non-stick cooking spray
Optional for serving:
- a dusting of powdered sugar
- whipping cream whipped just long enough to slightly thicken it
Beat the eggs, then add the milk, melted butter, vanilla, and nutmeg, whisking to combine evenly. Add sugar and whisk until sugar is dissolved. Toss together the bread doughnut cubes, cherries, and chocolate chunks. Generously butter a 9-inch baking dish. Arrange the doughnut bread cube mixture tightly in a nine-inch baking dish or deep dish pie pan. Pour liquid over the doughnuts. Press down lightly on the stale doughnuts to help them absorb the custard. Spray a piece of foil with cooking spray and place sprayed side down over the dish. Allow it to rest in the refrigerator for at least an hour or overnight so the doughnuts can soak up the custard.
After the mixture has soaked, let the pan rest on the counter top while you preheat the oven to 325°F. Place a bread or cake pan full of boiling water on the lower shelf. Bake the bread pudding on the upper shelf for 55 to 70 minutes, removing the foil after the first 40 minutes, or until the bread pudding is puffy and the crust is golden brown all over the top. Remove the Chocolate Cherry Doughnut Bread Pudding from the oven and allow it to cool and set up for 30 minutes before scooping and serving. If desired, dust with powdered sugar and spoon barely thickened cream over the bread pudding before serving.