Coconut Chocolate Cherry Bread Pudding with Almonds

This luscious bread pudding combines the tropical flavor of coconut milk with the richness of dark chocolate and the tartness of dried cherries. Cubes of baguette are soaked in a creamy custard, then studded with crunchy dark chocolate cocoa almonds and semi-sweet chocolate bits. After baking until golden and set, a drizzle of melted chocolate takes it over the top.

Despite its impressive taste, this dessert comes together with just a handful of ingredients. The custard is made with coconut milk and eggs, sweetened with a touch of sugar and the chocolate and cherries provide bursts of flavor in every bite. Serve it warm or at room temperature for a truly comforting treat.

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Ingredients

3 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

3 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

3.5 ounce SkinnyDipped Dark Chocolate Cocoa AlmondsView ingredient guideLike ingredientDislike ingredient

3 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

9 ounce SkinnyDipped Semi-Sweet Baking BitsView ingredient guideLike ingredientDislike ingredient

Salt, a pinchView ingredient guideLike ingredientDislike ingredient

0.5 cup SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F and adjust rack to middle position. Coat an 8×8-inch baking dish with cooking spray.
2. Quarter the baguettes lengthwise, then cut into 2-inch pieces.
3. In a large bowl, whisk together coconut milk, eggs, sugar and a pinch of salt until well combined.
4. Add the baguette pieces to the coconut milk mixture and stir to coat. Let soak for 10 minutes, until the liquid is mostly absorbed.
5. While the bread soaks, roughly chop the dark chocolate cocoa almonds and dried cherries.
6. Stir the chopped almonds, dried cherries and 1/2 cup of the semi-sweet baking bits into the bread mixture.
7. Transfer the mixture to the prepared baking dish and spread evenly.
8. Bake on the middle rack for 35-40 minutes, until the bread pudding is set and the edges of the bread are browned.
9. While the bread pudding bakes, prepare the chocolate drizzle: Place 1/3 cup of the remaining semi-sweet baking bits in a small microwave-safe bowl. Microwave for 20 seconds, then stir. Repeat in 20-second intervals until the chocolate is fully melted and smooth. Be careful not to overheat.
10. Once the bread pudding is done, drizzle the melted chocolate over the top. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute the demi-baguettes with any sturdy bread like brioche, challah or French bread. Avoid soft sandwich bread as it may become too mushy.

Can I make this bread pudding ahead of time?

Absolutely! Prepare the bread pudding as directed, but do not add the chocolate drizzle. Cover and refrigerate for up to 2 days. When ready to serve, reheat in a 350°F oven until warmed through, then drizzle with melted chocolate.

Can I use regular milk instead of coconut milk?

Yes, you can substitute the coconut milk with whole milk or a combination of milk and cream. However, the coconut flavor will be less pronounced.