Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat eight 6-ounce custard cups with cooking spray; place in a large roasting pan and set aside. In a small bowl, combine dried cherries and brandy (or juice); set aside.
In a medium saucepan, combine half-and-half (or cream) and sugar. Cook and stir over medium heat until heated through and sugar is dissolved.
In a large mixing bowl, whisk together eggs and egg yolks. Slowly add the half-and-half mixture to the beaten egg mixture, whisking constantly. Whisk in vanilla. Stir in bread cubes. Let stand at room temperature for 15 minutes. Stir in the cherry mixture and divide the mixture among the prepared cups. Evenly distribute chopped chocolate among the cups.
Place the roasting pan on an oven rack. Pour boiling water into the pan to reach halfway up the sides of the custard cups. Bake for 30 minutes or until a knife inserted near the pudding centers comes out clean. Remove the cups from the water. Serve warm.