Chocolate Bread Pudding

• 12 cup sun-dried cherries
• 13 cup cognac
• 8 ounces bittersweet chocolate, chopped into small pieces
• 3 eggs
• 1 cup heavy cream
• 12 cup sour cream
• 12 cup sugar
• 18 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups sourdough bread, cubed, without crusts, dried overnight
• 1 cup creme fraiche or 1 cup sour cream
• 1 tablespoon confectioners' sugar, sifted
• 6 fresh mint sprigs

1. Combine the cherries and cognac and soak for at least 2 hours, preferably overnight.
2. Melt the chocolate in a double boiler over barely simmering water.
3. (Dont let the water touch the bottom of the bowl or the chocolate will get too hot.)
4. Remove from heat and let chocolate stand over the warm water until ready to use.
5. In a large bowl, whisk together the eggs, cream, sour cream, sugar, cinnamon, and vanilla extract.
6. Quickly whisk in the melted chocolate.
7. If the chocolate does not completely melt, place the bowl back over the hot water and whisk gently until the chocolate is completely incorporated.
8. Fold in the bread cubes, cherries, and Cognac; let sit in a warm place until the bread absorbs the custard, 1 to 2 hours.
9. (To test, break a bread cube in half; there should be no white showing.
10. ).
11. Spoon the mixture into the souffle dish(es) (1 8" souflle dish or 6 ramekins).
12. Clean the edges well with a damp towel to remove any chocolate drips.
13. Preheat oven to 350F
14. Put the dish(es) in a roasting pan.
15. Slide the middle rack partially out of the oven and place the pan on the rack.
16. Pour boiling water into the pan to a depth of about 1 inch, making sure none of the water comes over the sides.
17. Slide rack back into the oven.
18. Bake for 35-40 minutes, or until the puddings are puffed and set to the touch.
19. Remove the dishes from the water and allow to cool for 15-30 minutes.
20. Whisk the confectioners sugar into the creme fraiche or sour cream.
21. The puddings should be served warm, so if they have they have cooled too much, cover each pudding with a square of aluminum foil and reheat in a preheated 350F oven for 6 to 8 minutes.
22. To test, stick a small knife into a corner of the center of a pudding for 30 seconds, then remove it and feel the blade.
23. If its not warm keep the puddings in the oven a little longer.
24. Just before serving, put a large dollop of the cream mixture on top and garnish with a sprig of mint.

cherries, cognac, bittersweet chocolate, eggs, heavy cream, sour cream, sugar, ground cinnamon, vanilla, sourdough bread, creme fraiche, sugar, mint sprigs

Taken from www.food.com/recipe/chocolate-bread-pudding-336956 (may not work)