With a name like that, it better be good! It is. This is a melt in your mouth light but amazingly tasty dessert. The chocolate and cherries mix perfectly. I'm not a huge cherry fan, but this is a keeper. The recipe come from In the Kitchen the Costco Way. I'm a Costco fan and every year after Thanksgiving they have a FREE recipe book available for all members. There is some good stuff in there. Check out page 17 for an fast and surprisingly yummy dinner.
BING CHERRY & CHOCOLATE STREUSEL BREAD PUDDING
5 large eggs
4 large egg whites
1 1/2 cups skim milk (I used 2% and it worked well)
1/2 cup white sugar
1 Tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
5 cups 1-inch cubes whole-grain bread with crusts removed
3 cups fresh cherries - 1/2 pitted and diced (I used probably double that) and 1/2 reserved whole
1/4 cup mini milk-chocolate chips (I used regular sized)
1/4 cup finely chopped pecans or walnuts
6 ounces milk chocolate, melted (add oil if it doesn't drizzle smoothly)
1/3 cup flour
1/4 cup oatmeal
2 Tbsp chopped pecans
3 Tbsp brown sugar
2 Tbsp butter, softened
Preheat oven to 375. Coat a 13-by-9-inch glass pan with cooking spray.
In a bowl, whisk together eggs, egg whites, and milk. Add sugar, vanilla, and spices, blending well.
In another bowl, toss bread cubes, diced cherries, chocolate chips, and nuts. Pour in the egg mixture and stir until well coated.
Press firmly into the greased baking dish and cover with foil. Bake until the custard is set, 40-45 minutes.
To prepare the streusel, combine all ingredients in a small bowl and stir to blend.
Remove the foil and sprinkle the pudding with streusel.
Bake, uncovered, until puffed and golden brown, 15-20 minutes longer. Let cool for 15-20 minutes before serving.
To serve, drizzle melted milk chocolate over the pudding and top with cold whipped cream and the reserved whole cherries. Makes 12 servings.