Chocolate and cherry

Chocolate and cherry. They’re the classic flavors of February, somehow combining the celebrations of Valentine’s Day and Presidents Day (or Washington’s birthday, because young George chopped down that cherry tree) into one tasty treat.

The recipe developers at Pillsbury have capitalized on those February flavors with this Chocolate-Cherry Bread Pudding, which, of course, uses cinnamon rolls for the bread base. You could probably combine the dried cherries and chocolate chips in a regular bread pudding, too, to make it thematic for the month.

Chocolate-Cherry Bread Pudding

Heat oven to 350 degrees. Bake two Pillsbury Grands frozen cinnamon rolls with icing (from a 17.5-ounce bag) according to directions on bag. Cool completely.

Spray a 1-quart casserole with cooking spray. Cut each roll into eight pieces and place in casserole.

In medium bowl, beat 2/3 cup milk, 3 tablespoons sugar, 1 tablespoon melted butter or margarine, ¼ teaspoon almond extract and 1 egg with wire whisk until well blended. Pour milk mixture over rolls pieces; push rolls pieces into milk mixture. Stir in 2 tablespoons dried cherries and 2 teaspoons miniature semisweet chocolate chips. Let stand 5 minutes.

Bake 25 to 30 minutes, or until set. Drizzle top of warm pudding with icing packets from the rolls. Makes 3 servings.

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