Cherry Bread Pudding

Cherry Bread Pudding

Cherry Bread Pudding

  • 1/2 loaf (about 8 oz.) slightly stale bread, Italian or French, sliced 1" thick
  • 3 T. butter, softened
  • 1/2 cup dried cherries
  • 3 large eggs, lightly beaten
  • 1/2 cup sugar
  • 4 cups scalded milk
  • 4 tsp. vanilla
  • 1/8 tsp. salt
  • 1/4 tsp. cinnamon
  • 1-1/2 tsp. sugar
  • whipped cream

Preparation -
Spray an oblong baking dish with non-stick cooking spray. Spread one side of each slice of bread with the softened butter. Arrange half the buttered bread, buttered side up, in single layer in the bottom of the prepared baking dish. Sprinkle the dried cherries on top. Top with the remaining buttered bread slices. In a deep mixing bowl, whisk the eggs, sugar, vanilla, and salt together. Whisk in the scalded milk. Slowly pour the mixture over the other ingredients in the baking dish. Press down on the top of the bread with a spatula to help the bread absorb the liquid. Let stand for 30 minutes. Mix the cinnamon and 1-1/2 teaspoons sugar together. Sprinkle the mixture over the other ingredients. Place the baking dish inside a larger pan, such as an oblong roasting pan. Pour hot water into the outer pan. Add enough hot water to reach about halfway up the outside of the baking dish. Bake in a preheated oven at 350° degrees for 45 to 50 minutes or until the pudding is set and the top is a very light golden brown color . Serve warm, topped with whipped cream.

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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.