Cherry Turnover Bread Pudding With Chocolate

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cherries, turnovers
• 3 butter croissants
• 1 quart milk (could use part milk, part whipping cream if you're feelin' dangerous)
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 cup brown sugar, divided
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 4 eggs
• 1 tablespoon vanilla
• 1 tablespoon vanilla vodka (orange liqueur would be fantastic as well)
• 6 ounces chocolate, chopped
• 1/2 cup dried tart cherry (could use craisins)

Recipe

• 1 break the turnovers and croissants into chunks in a large bowl.
• 2 add the sugar, 1/2 cup of brown sugar, nutmeg, allspice and melted butter and stir. *note: depending on the sweetness of your turnovers, you may need less sugar. mine were not terribly sweet.*.
• 3 add the eggs one at a time, alternating with the milk and stirring well so that each egg is incorporated before adding the next one. do this until all the eggs and milk are used.
• 4 stir in the vanilla and vodka. fold in the chocolate chunks and cherries.
• 5 pour into a buttered 2 quart cassarole dish. sprinkle the brown sugar evenly across the top of bread mixture. i grated an additional 1/8 teaspoon of nutmeg over the top as well.
• 6 bake in a preheated 350* oven for 1 hour.
• 7 let cool 20 to 30 minutes as pudding will set firmer as it cools. can be served warm or chilled. i love it warm with vanilla bean ice cream or a dollop of sweetned whipped cream.