Cherry Chocolate Bread Pudding

Directions

1. 1
   Preheat the oven to 350°F.
2. 2
   Cube the bread and set aside in a large bowl.
3. 3
   Melt chocolate in a heat proof bowl over a pan of simmering water (or in a double boiler), stirring occasionally until smooth.
4. 4
   Measure milk in a pourable measuring cup.
5. 5
   Add the vanilla, brandy, sugar, salt and arrowroot powder, stirring well to incorporate and dissolve the arrowroot powder.
6. 6
   Pit the cherries, I used the flat side of my chef's knife to pop the cherry open and the pit little more than a flick from your fingertips.
7. 7
   Roughly chop the cherries, reserving as much of the juice as possible.
8. 8
   Pour the milk mixture over the cubed bread, then add the cherries and their juice along with the cocoa nibs, if using.
9. 9
   Toss well to coat the bread and to soak up the liquid.
10. 10
    Drizzle over the melted chocolate, stirring well to combine.
11. 11
    Pour mixture into a short baking dish or divide between 4 - 1 cup ramekins.
12. 12
    Bake for 15 minutes.
13. 13
    Best served warm and with just about any ice cream you like.