This Chocolate Cherry Bread tastes just like a buttery chocolate croissant. Deliciously made with fresh cherries, dark chocolate, and a Rhodes bread loaf.

So pretty much my favorite breakfast item, if I could have anything in the world would be a chocolate croissant. I love the rich buttery layers and then the dark chocolate center. I would always be so irritated ordering these at a bakery back East because they were so expensive. And here in Colorado, there are only a few places that the chocolate croissants are descent. I always used to hate paying $4-6 for ONE chocolate croissant that was until I made them from scratch at home.

Now I realize why they are WORTH the money. Chocolate croissants take a ton of time and butter. Trust me, friends, it is worth buying these. But if you have the time, there isn’t anything like homemade right? Check out my recipe if you have that sort of gumption.

But I am always looking for something that tastes just like it but easier and simpler to make. Well here is the answer. And it wasn’t anything intentional. This recipe kinda just came together on a whim and the fact that cherries are in season. After the first bite, I thought, “this taste so similar to a chocolate croissant”. Then my husband had a bite and said the same thing.

Now I can state the obvious and tell you this bread doesn’t have rich butter layers dough, but you get what I mean that the taste is similar. And you know what this recipe is so much easier and cheaper than buying a half dozen chocolate croissants, that this will be my new to go to brunch fascination.
Enjoy! XOXO San

How do you make Chocolate Cherry Bread?

Prepare a baking sheet with cooking spray, place one frozen loaf of Rhodes bread onto pan. Cover with a towel and let it rise at room temp for 4 hours.

Prepare cherries, by removing stems, seeds and cut into quarters. Sprinkle with sugar, and toss to coat.

Chop Ghirardelli chocolate squares and set aside.

Using a pair of scissors, cut slits into the top of the bread, cutting ¾ of the way into the bread loaf. In between each slit, add in cherries and press them into the slits so that they go to the bottom of the slit all the way to the top. Repeat the same thing with chocolate. Use all the cherries and chocolate.

Cover and let the bread sit for 30-45 minutes.

Preheat oven to 350 degrees. Bake for 25 minutes.

Open oven and brush melted butter over bread and sprinkle with 1 ½ teaspoons sugar. Close oven and bake another 5-10 minutes, until a golden brown on top.

Remove from oven and cool on a wire rack. Serve warm or cold. Enjoy!

If you love this recipe using Rhodes Bread Loaf, be sure to try my Peaches & Cream Bread.

Don’t forget to pin this to your favorite Pinterest board to save for later!