Decadent Chocolate Bread Pudding with Mocha Chocolate Sauce
rec.food.cooking/Becca Love
Servings : 6

1 loaf heavy white bread, crusts removed -- cubed
3 1/2 cups milk
3 ounces unsweetened baking chocolate
2 cups sugar
3 eggs -- beaten
2 tablespoons vanilla extract
2 teaspoons cinnamon
1 cup dried cherries
dash salt
3 tablespoons butter -- softened

MOCHA CHOCOLATE SAUCE
1/4 cup boiling water
1/2 teaspoon instant coffee granules
1/2 cup butter
1 cup heavy cream
2 ounces unsweetened baking chocolate -- chopped
1 cup sugar
2 tablespoons bourbon -- optional

Preheat oven to 350 degrees. Place cubed bread in a large mixing bowl and set aside, and butter an 11 X 13 baking pan with 3 tablespoons softened butter. In a small saucepan, over medium low heat, combine milk, chocolate and sugar. Whisk gently until chocolate is melted and mixture is smooth. In a separate bowl combine eggs, vanilla, cinnamon and salt. Mix well. Add a bit of the chocolate mixture to eggs and whisk. Pour egg mixture into remaining chocolate and whisk continuously until smooth. Stir in cherries. Place bread in prepared baking pan and pour chocolate mixture over all. Mix gently to combine and refrigerate 15 minutes. Bake until bread is firm, about 40 minutes.

MOCHA CHOCOLATE SAUCE
In a small saucepan, over medium heat, bring water to a boil and stir in instant coffee granules. Add butter, heavy cream, chocolate, sugar and bourbon, if using. Reduce heat to medium low and gently stir mixture until chocolate melts and sauce is smooth.