We recycle things around here. Some Christmas cards get framed, some shoe boxes store our spices. We recycle memories, getting two aunts confused in the same anecdote. When we are done with roast, it becomes soup. When the bread goes bad, it becomes dessert.
Last year I made a bread pudding for my mom, dedicated to her, really. Large chunks of sourdough and apples in a casserole dish. This year, I recycled once again. Those same thoughts, those same memories, that said love into another recipe. I used old stoneware mugs that were my grandmother's. I used bread my father had left on the counter, not bothering to throw it away while my mother worked doubles this week. I recycled a palate I know too well, chocolate and cherries and cream on top. We ate ours so quickly and asked if anyone else wanted seconds.
I'm moving to a farm at the end of the month. Five acres with someone I love and three dogs to keep us busy. I'm making up for lost time, baking a few of my parents' favorite dishes to say thank you for taking me in this year.
Black Forest Bread Pudding
1 loaf of hearty bread, slightly stale, cubed
1 ¼ cup white sugar
6 cups buttermilk
2 tablespoon pure vanilla extract, divided
2 tablespoons Grand Marnier
¼ cup cocoa powder
1 teaspoon flaked sea salt
8 oz dark chocolate, roughly chopped (or substitute this with dark chocolate chips)
½ cup maraschino cherries, roughly chopped + more to top
8 oz Vermont Creamery mascarpone
¼ cup confectioner’s sugar
Chocolate sprinkles to top, if desired
- Put bread in a large bowl
- In a separate bowl or measuring cup, whisk together eggs and sugar until light and combined
- Continue whisking and add buttermilk, 1 ½ TB vanilla, Grand Marnier, cocoa powder, and salt. Whisk until ingredients are completely combined with no lumps
- Now, slowly pour your wet ingredients over your bread, turning with a rubber spatula to get all of your bread moistened
- Add chocolate and cherries and stir to combine
- Cover loosely and allow to rest for 30 minutes
- While your mixture is resting, preheat oven to 325*F and prepare your pan with a liberal amount of butter. I used stoneware mugs, but any pan can do (this recipe is very forgiving in this way)
- When 30 minutes have expired, divide your mixture for your baking vessels. This recipe puffs up slightly, so I suggest filling until you reach a half inch from the top. If you are using mugs or smaller vessels, place on a cookie sheet for easy transportation
- Bake for 35 minutes or until puffed and golden brown. Begin checking at the 30 minute mark for smaller pans/mugs and you may go well into 45 minutes for larger vessels
- While dish is baking, whisk together mascarpone, confectioner’s sugar, and remaining vanilla until well combined. If you would like to cut the sweetness, add a pinch of salt (to your taste)
- When bread pudding is done baking, allow to cool before assembling
- To assemble: top with mascarpone mixture, a couple cherries, and some chocolate sprinkles. Enjoy immediately (while delicious, this recipe does not last longer than a two days)
This post was inspired by Vermont Creamery, who excel at making quality dairy products. In this recipe I used their mascarpone to top these bad boys, which is an Italian-style cream cheese (but is way more flavorful than cream cheese and is super versatile!). Check out their website, Instagram, Facebook, or Twitter for more information. Thank you, Vermont Creamery!