Tart Cherry Bread Pudding
Total Time: 1 hour, 45 minutes
Prep: 45 minutes
Cook: 55-60 minutes
Yield: 8 ramekins
- 12-16 oz sliced white bread, about 4-5 lightly packed cups - bread should be stale but not hard, with crusts removed and cut into 1/2-inch cubes
- 3/4 cup dried Montmorency tart cherries, chopped
- 4 large eggs
- 3 cups whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- whipping cream to top
Butter 8 ramekins. This bread pudding calls for a water bath so place the ramekins in a sided baking dish large enough to hold them without any of them touching (might need two). The bottom should be covered with a wire rack or towel to prevent the puddings from coming into contact with the hot pan bottom.
Toss the bread cubes with the chopped tart cherries and then divide among the 8 ramekins.
In a bowl, whisk together the eggs, whole milk, sugar, vanilla, cinnamon, nutmeg and salt.
Pour over the bread and Montmorency tart cherries in the 8 ramekins. Let them stand for 30 minutes to soak up the liquid, occasionally pressing the bread to make sure it all gets covered.
Place the ramekins in the prepared baking dish into an oven set to 350F. Pour the hottest tap water into the sided baking dish, around the ramekins and fill until the water line reaches half to two-thirds of the way up the little dishes.
Bake for 55-60 minutes, until a knife inserted into the middle comes out clean.
Serve warm and top with whipping cream
Recipe courtesy of Amy Christie, ThisHeartofMineBlog.com