Cherry Chocolate Babka Bread Pudding
Yields 4 servings
Pam spray, butter flavor
1 store bought 15 oz loaf of chocolate babka(the thin loaf- about 2 ½ " in diameter)
1 cup light cream or half & half
1 large egg yolk
1 whole egg
24 frozen cherries thawed, without juice
1 cup thawed frozen cherries with juice
3 tablespoons light brown sugar
¼ cup cold water
2 teaspoons cornstarch
1 ½ teaspoons lemon juice
Pinch of salt
Spray heavely the inside of the ramekins with Pam. To make the custard, add the cream, eggs and a pinch of salt in a blender or whisk together well. Blend for a few seconds until well combined.
Slice the babka into 8 slices no more than ½" thick. Place one slice into the bottom of the oiled ramekin. It should fit nicely. If not, push it in; don't cut it as it will fall apart when unmolded. Pour enough of the custard into each ramekin to cover the one slice of babka. Let sit for 15 minutes to soak up the custard. With the back of a spoon push the soaked slice down to make sure it has soaked up the custard. Place 6 cherries in the center of each babka in the ramekin. Top each with the other slice of babka and pour more custard on top to cover. Save any remaining custard.
Let sit for another 15 minutes and then squish it down again and top with the remaining custard. Refrigerate for at least one hour, preferably longer or overnight. Add any remaining custard before baking.
Bake for 20-25 minutes at 350 degrees F or until hot throughout. Let cool for 5 minutes. Run a knife around the edge to loosen the pudding and turn over to unmold. Serve hot, topped with a spoonful of the warm or cold sauce.
In a small saucepan, combine the sugar and cherries. Bring to a boil, stirring often. In ¼ cup of cold water, stir in the cornstarch. Immediately pour the cornstarch mixture into the boiling cherries and continue stirring. It will thicken in a few seconds. Remove from the heat and add the lemon juice and a pinch of salt. Serve hot, at room temperature, or cold. Do not reheat the sauce as it will thin out.