Fresh Cherry Bread Pudding
Fresh Cherry Bread Pudding
- Yield: Serves 6
Description
It’s high season for cherries, and whether you picked your own out in Brentwood or scooped up a bucketful at your local farmers’ markets, you may be looking for new ideas for cooking with them Try this simple and flavorful bread pudding by our In Season columnist Barbara Kobsar.
Ingredients
Units
Scale
- 6 slices day-old bread
- 2 tablespoons melted butter
- 1/2 to 3/4 pound cherries, pitted
- 4 eggs, beaten
- 2 cups whole milk
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Break or cut bread into ¾-inch squares. Place in 8-inch square baking pan. Drizzle with melted butter. Arrange pitted cherries on top. Combine eggs, milk, sugar, cinnamon, and vanilla in a medium-size bowl until well mixed. Pour over bread and push bread down with a fork until covered.
Bake at 350°F for about 45 minutes or until the top springs back when lightly tapped. Serve warm or cold with a little fresh cream if desired.
- Category: Dessert
