Ellen’s Cherry Bread Pudding

May 19, 2010

Serves 8-10

1 loaf of crusty bread, torn into small pieces
8 well-beaten eggs
2 ½ cups milk
½ cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract
1 tsp. almond extract
1 can tart pie cherries in water, drained

Grease a 9 x 13” baking dish. Place bread cubes in dish. Mix together in large bowl or blender the eggs, milk, sugar, cinnamon, vanilla extract, and almond extract. Pour over bread cubes. Fold in cherries. Pour in prepared baking dish. Cover and refrigerate overnight.

Preheat oven to 350º.

Bake for 1 hour or until mixture has set. Cool slightly and serve with Rum Sauce.

Rum Sauce:
4 Tbl. butter
½ cup Half and Half
½ cup sugar
½ tsp. rum extract

Melt butter in saucepan. Add Half and Half and sugar. Stir until sugar is melted. Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and stir in rum extract. Keep warm until ready to serve.

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