1 600ml brioche loaf cubed
3 medium eggs
300 ml double cream
300 ml creme fraiche
100ml milk
2-3 drops vanilla extract
1tbs caster sugar
120 g packed giant chocolate buttons
500g jar cherries in kirsch drained ( liquid retained)
Icing sugar for dusting
Preheat oven to 170c. Whisk eggs with cream crème fraiche milk sugar and vanilla.
Sprinkle half the cubed brioche into a buttered oven proof dish then half the chocolate buttons and half the cherries. Repeat, tucking
in the chocolate buttons between the brioche cubes. Drizzle with a little of the retained cherry kirsch liquid ( optional) now pour in the cream mixture and press down lightly to ensure even coverage. Bake 25-30 mins til golden turn down heat a little if chocolate starts to catch. Dust with a little icing sugar Serve warm with cream or custard.
Another gorgeous recipe, I love cherries in any form but especially in liqueur and with chocolate too it would make a delightful pudding.