Ever since college, I have been madly in love with bread pudding. It wasn’t always the case–when I was growing up, bread pudding was kind of a second-class dessert made with leftovers and whatever we had lying around the house. It wasn’t until I was older when I realized bread pudding could be among the very best desserts ever. And this Chocolate Apple Cranberry Bread Pudding is no exception–tart apples and cranberries offset the sweetness and combine with AMERICAN HERITAGE® Chocolate for a fantastic dessert perfect for fall!
This recipe comes from Captain Jackson’s Historic Chocolate Shop in Boston.
Captain Jackson’s Historic Chocolate Shop is a really incredible little place housed in one of Boston’s oldest surviving residences, the Clough House, which was built in 1713!
It’s part of the Old North Church & Historic Site (Old North Church is where Paul Revere sent church sexton Robert Newman and Captain John Pulling, Jr. to the top of the steeple with two lanterns on April 18, 1775 to signal that British troops were approaching Lexington and Concord–you know, “One if by land and two if by sea”–and started the American Revolution.)
Old North Church & Historic Site is such a cool place–it is one of the most visited tourist attractions in Boston and receives nearly half a million visitors annually. Its campus is composed of the famous 18th century church, five gardens, the Old North Gift Shop and colonial print and chocolate shops, the Printing Office of Edes & Gill and, of course, Captain Jackson’s Historic Chocolate Shop. So. If you’re heading to Boston, definitely put it on your must-visit list!!
But let’s get back to bread pudding. Because treats, y’all. You’ll need some tart baking apples (I used Granny Smith), dried cranberries, brown sugar, butter, cinnamon, milk or half and half, some bread (brioche or challah are great choices), and 1 block of AMERICAN HERITAGE ® Chocolate Block.
If you’re not familiar with their chocolate, it’s a really cool, unique chocolate made how chocolate was made in Colonial America.
It’s got hints of spices and orange zest and it’s incredibly delicious–you can find it at select historical locations or you can buy it online here. We’re also running a contest right now over on Instagram, so be sure and enter!
Boston was one of our favorite stops on my family's big US History trip this past summer, and one of the reasons is because within the vibrant, modern cityscape lies block after block of historic treasures. So what does this gorgeous bowl of Chocolate Apple Cranberry Bread Pudding have to do with Boston?? The recipe is from Captain Jackson's Historic Chocolate Shop, which is part of The Old North Church (where are my history buffs?? Who can tell me what famous event happened there?!) It's one of the stops on Boston's famed Freedom Trail, and if you ever go there, it's a must see! ?? This amazing bread pudding recipe will be live on OurBestBites.com tomorrow! And because I want you all to make it with the unique @americanheritagechocolate, we are giving away another surprise box full of it ?❤️??? To enter, follow @oldnorth1723 and @americanheritagechocolate and then leave a comment here on this post. Tell me if you've been to Boston before! Have you walked the freedom Trail? I recommend it to everyone- one of the neatest things I've ever done. If you ever do it, make sure to stop by the Old North Church! ?? . . . #chocolate #chocolatehistory #americanheritagechocolate #ad #oldnorthchurch #boston #breadpudding #yum #food
Grease a 9×13″ baking pan and set aside. Preheat oven to 350 degrees F. Cut the bread into 1″ cubes and set aside
Add milk or half and half to a small saucepan
and add 1/4 cup butter cut into pieces.
Heat over medium-low heat until the butter melts (right before the milk/half and half boils.) Remove from heat and set aside.
Peel and dice the apples.
Shave or grate the chocolate block.
While the milk is heating, combine the cubed bread, brown sugar,
apples, and chocolate.
Place the mixture in the prepared pan.
When the milk mixture has almost come to a boil, remove from heat and pour evenly over the bread mixture. Toss to combine so the bread has all started to absorb the milk mixture. Sprinkle with cinnamon. Bake for 45-50 minutes. Serve warm
with whipped cream or ice cream; if desired, garnish with cranberries and chocolate.
- 4 medium Granny Smith apples, peeled and diced
- 1 cup dried cranberries
- 1 block AMERICAN HERITAGEⓇ Historic Chocolate Block, shaved or grated
- 3 1/2 cups 1-inch bread cubes (challah or brioche works great)
- 1 cup brown sugar
- 1 cup milk or half and half
- 1/4 cup butter
- 1/2 teaspoon cinnamon
Grease a 9×13″ baking pan and set aside. Preheat oven to 350 degrees F.
Add milk or half and half to a small saucepan with butter. Heat over medium-low heat until the butter melts (right before the milk/half and half boils.) Remove From heat and set aside.
While the milk is heating, combine the cubed bread, diced apple, cranberries, shaved chocolate, and brown sugar. Place the mixture in the prepared pan.
When the milk mixture has almost come to a boil, remove from heat and pour evenly over the bread mixture. Toss to combine so the bread has all started to absorb the milk mixture. Sprinkle with cinnamon. Bake for 45-50 minutes. Serve warm with whipped cream or ice cream; if desired, garnish with cranberries and chocolate.