Cherry and Chocolate Bread Bake

A quick and easy treat. You can make this cherry bake throughout the year.
10 slices toast
4 eggs
20 preserved cherries
4 tbsp brown sugar
100 g couverture cooking chocolate – bitter (70% cocoa content)
1 tbsp icing sugar

4 steel cooking rings (8.5 cm diameter)
Cut four 5 cm wide strips of SAGA Cooking Paper and line the rings with them. Place the rings on a baking tray lined with SAGA Cooking Paper.

Remove the crusts and cut the toast into 1 x 1 cm pieces. Break the chocolate into large pieces and drain the cherries. Beat the eggs in a bowl and then add the toast, sugar, chocolate and cherries. Spoon the mixture into the rings – taking care that the cherries and chocolate are evenly divided.

Bake in an oven at 180°C (200°C) for 15-18 minutes. Allow to stand for some minutes before removing the bread bakes from the rings. Carefully peel off the paper and sprinkle with icing sugar before serving with vanilla cream.