Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest. The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.
Chocolate Covered Cherry Bread Pudding- serves 1
4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips
Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.
Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.
Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.
Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.
Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.