Chocolate Cherry Bread
This Chocolate Cherry Bread tastes just like a buttery chocolate croissant. Deliciously made with fresh cherries, dark chocolate, and a Rhodes bread loaf.
- 1 loaf Rhodes Bread
- 1 1/2 cup fresh cherries seeds removed and cut into quarters
- 1 tablespoon sugar
- 4 squares Ghirardelli 60% Cocoa Chocolate chopped
- 2 tablespoons butter melted
- 1 1/2 teaspoons sugar
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!
Calories: 299kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 184mg | Fiber: 3g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1.8mg | Calcium: 16mg | Iron: 2.2mg