I said there would be pudding…and there was


…IS! I mean there is! I didn’t eat it all. yet.  It is kind of super delicious and I can’t find a recipe the comes very close so here is my sad rendition of a recipe for you.

1. Heat 2/3 cup of Edel-Kirsch (the BH&G recipe called for regular Kirsch(wasser) but I couldn’t find it. Edel-Kirsch is cherry liqueur. So it is red and a little sweeter, less almondy) just to a simmer.

2. Remove from heat, add 1 1/2 cups of dried sour/tart cherries, cover and let steep for the hour. (While you wait try mixing edel-kirsh with every beverage in you refrigerator)

3. Preheat the oven to 350 degrees (that is Fahrenheit)

4. Cut up your 11 cups of bread into 1.5 inch pieces. Mine was leftover homemade brioche that was starting to get a little stale (I didn’t really have 11; it was more like 8 cups) Melt 1/4 cup of butter and drizzle it over the bread cubes. You read that correctly 1/4 cup.

5. Put your buttery bread cubes in a 3 qt baking dish. They suggest layers; 1/2 then chocolate and cherries, then more bread….I didn’t really do that.

6. Sprinkle 8 oz of coarsely chopped bittersweet chocolate. They suggest saving half to sprinkle on after. I didn’t do that either.

7. Drizzle the cherries and liqueur over it. Again they suggest saving half to add after it cooks. I didn’t do that.

8. Whisk together 6 eggs, 3 cups of whole milk, 2 cups of half and half, 1 cup of sugar and 1 tsp of vanilla.  Mine was more like 5 eggs and some random concoction of leftover heavy cream and whole milk that equaled about 4 cups.

9. Press down lightly to soak up the custard, cover with aluminum foil, and bake for 45 minutes.

10. Remove the foil and bake for 20-30 minutes more or just until the custard is set in the center.

11. They say to let it sit for 1 hour. I’m sure you can but you don’t have to. They also suggest you serve it warm. I like mine cold straight out of the fridge and still in the gladware container.

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