Chocolate Babka Bread Pudding with Rum Spiked Cherries
- 1/2 cup sundried cherries
- 1/2 cup boiling water
- 1/4 cup dark rum
- 1 (16 ounce) loaf chocolate babka
- 2 cups whole milk
- 5 large eggs
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate
Preheat oven to 350 degrees F.
Add the cherries and dark rum to a small saucepan over medium heat and heat until just at a simmer. Remove from the heat and allow to steep for 10 minutes to rehydrate.
Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking tray and place into preheated oven.
Toast until browned around the edges, about 7-8 minutes.
Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish.
In a large mixing bowl, add the milk, eggs, and sugar, whisk until combined. A
dd the toasted chocolate babka and rum spiked cherries, mix well to combine and pour into the prepared baking dish.
Place on a sheet tray (to catch any spillover) and bake in the oven for 35 to 40 minutes. Bread pudding is done when lightly browned around the edges, and bread springs back when pressed gently in the center.
In a medium bowl, add the heavy cream, confectioners’ sugar, orange zest and vanilla. Whisk until soft peaks form.
Serve the chocolate babka bread pudding with a dollop of whipped cream, and garnish with shaved dark chocolate.
Yield: 8 to 12 serving