3 1/2 cups of 1/4-inch bread cubes
1/2 cup sundried cherries
1/3 cup Cognac
8 ounces bittersweet chocolate, chopped
3 eggs, beaten
1 cup fat free half & half
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup creme fraiche
1 tablespoon powdered sugar
1. Arrange bread cubes on cookie pan and allow to dry out overnight.
2. Preheat oven to 350 degrees.
3. In small bowl, combine cherries and cognac, allow to soften for 20 minutes.
4. Melt chocolate in top of double boiler with water in bottom pan. Cook and stir until smooth, remove from heat.
5. In large mixing bowl combine beaten eggs, half & half, sour cream, sugar, vanilla, cinnamon & ginger until smooth. Whisk in warm chocolate, then cherries. Let stand for 30 minutes.
6. Transfer equal portions to custard dishes. Place custard dishes in large pan, half filled with water and bake for 45 minutes. Remove from baking pan, allow to cool.
7. In small bowl, beat creme fraiche, stir in powdered sugar, top each custard with creme mixture.
Based on individual serving.
Calories: 150
Total Fat: 8 g
Carbohydrates: 19 g
Protein: 2 g
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Source: sweetec
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