Paired with Williamson’s 2021 Cabernet Sauvignon
October’s featured Wine of the Month is our 2021 Cabernet Sauvignon, a rich, brick-red wine with notes of cherry, cocoa, earth and subtle oak. As cooler evenings settle into the Sunnyslope, it’s just the kind of red we want to wine down with.
This month, enjoy special Wine of the Month pricing on the 2021 Cabernet and try it alongside our Dark Chocolate Cherry Bread Pudding, made with buttery brioche, tart cherries and rich dark chocolate, then served warm with a scoop of vanilla ice cream.
Ingredients
- 1 tablespoon unsalted butter, softened
- 1 pound brioche bread, cut into 1-inch cubes
- 1 cup dried tart cherries
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces dark chocolate chips (about 1⅓ cups), or roughly chopped dark chocolate
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 5 large eggs
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Directions
Step 1: Prepare the bread: (Optional, if possible) cut the brioche into 1-inch cubes the night before and leave it uncovered at room temperature to dry slightly. If using fresh brioche, spread the cubes onto a baking sheet and bake at 350°F for 7–10 minutes, just until the outside of the bread feels slightly dry. Let cool.
Step 2: Prepare the baking dish: Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Add the brioche and dried cherries, gently tossing to distribute the cherries throughout.
Step 3: Start the custard: Add the milk, heavy cream, sugar and salt to a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar has dissolved. Do not let it boil.
Step 4: Melt the chocolate: Place the dark chocolate chips in a large heat-safe bowl. Pour the warm milk mixture over the chocolate and let stand for about 1 minute. Whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the vanilla.
Step 5: Add the eggs: In a separate bowl, whisk the eggs until combined. Slowly whisk about 1 cup of the warm chocolate mixture into the eggs to gently bring them up to temperature. Gradually whisk the egg mixture back into the remaining chocolate mixture until smooth.
Step 6: Soak the bread: Pour the chocolate custard evenly over the brioche and cherries. Gently press the bread into the custard so all of the pieces are moistened. Let stand for 30 minutes, occasionally pressing the bread back into the custard as it soaks.
Step 7: Time to bake: Bake uncovered for 45–55 minutes, until the edges are set and the center is just set but still soft. The center should spring back slightly when gently pressed and there should be no liquid custard remaining.
Let the bread pudding rest for 10-15 minutes before serving.
Wine Pairing
This pairing takes its cues straight from the glass. Dark chocolate brings out the Cabernet’s subtle cocoa notes, while tart cherries echo the cherry and stone fruit flavors found throughout the wine. The rich, custardy brioche complements the wine’s medium-firm tannins, while a scoop of vanilla ice cream rounds out each warm, chocolatey bite.
Pour a glass of 2021 Cabernet Sauvignon, serve the bread pudding warm, and enjoy a pairing made for cool October evenings and good company.